Effect of high carbon dioxide treatment on reactive oxygen species accumulation and antioxidant capacity in fresh-cut pear fruit during storage
Di Wang, Wenxuan Li, Dong Li, Li Li, Zisheng Luo
Topics & Concepts
AntioxidantChemistryGlutathione reductaseReactive oxygen speciesAscorbic acidPEARCatalaseGlutathione peroxidaseSuperoxide dismutasePeroxidaseAPXBiochemistryFood scienceGlutathioneSuperoxideBotanyEnzymeBiologyPostharvest Quality and Shelf Life ManagementPlant Stress Responses and TolerancePlant responses to elevated CO2