首页> 外文期刊>Journal of the Science of Food and Agriculture >Preharvest salicylic acid and acetylsalicylic acid treatments preserve quality and enhance antioxidant systems during postharvest storage of sweet cherry cultivars
【24h】

Preharvest salicylic acid and acetylsalicylic acid treatments preserve quality and enhance antioxidant systems during postharvest storage of sweet cherry cultivars

机译:在甜樱桃品种的采后储存期间,预核水杨酸和乙酰胱氨酸处理保留质量和增强抗氧化体系

获取原文
获取原文并翻译 | 示例
           

摘要

BACKGROUND: Sweet cherries are much appreciated by consumers as a result of their organoleptic quality attributes and antioxidant properties, although they deteriorate rapidly after harvest. Different preharvest strategies have been carried out to increase their quality at the time of harvest. We present data regarding the effect of preharvest salicylic acid (SA) and acetyl salicylic acid (ASA) treatments on sweet cherry quality during postharvest storage.
机译:背景:由于其感官质量属性和抗氧化特性,消费者非常感谢甜樱桃,尽管它们在收获后迅速劣化。 已经进行了不同的预接收策略,以提高收获时的质量。 我们在采后贮藏期间呈现有关预汽水酸(SA)和乙酰水杨酸(ASA)治疗的预充高炉水杨酸(SA)和乙酰水杨酸(ASA)治疗的数据。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号