Treatment with exogenous salicylic acid maintains quality, increases bioactive compounds, and enhances the antioxidant capacity of fresh goji (Lycium barbarum L.) fruit during storage
Huaiyu Zhang, Zhongmei Ma, Junjie Wang, Peng Wang, Danyou Lu, Shu-fang Deng, Haolin Lei, Yunfei Gao, Yuanyuan Tao
Topics & Concepts
Titratable acidLyciumChemistrySalicylic acidAntioxidantFood scienceAscorbic acidRipeningCold storageCarotenoidHorticultureBotanyBiochemistryBiologyMedicinePathologyAlternative medicinePostharvest Quality and Shelf Life ManagementNanocomposite Films for Food PackagingPhytochemicals and Antioxidant Activities