Composite coating of guar gum with salicylic acid alleviates the quality deterioration of vibration damage in ‘Huangguan’ pear fruit through the regulation of antioxidant metabolism
Hongxuan Wang, Yiqin Zhang, Yijing Pu, Luyao Chen, Xu He, Jiankang Cao, Weibo Jiang
Topics & Concepts
PEARPostharvestAntioxidantPolyphenol oxidaseSalicylic acidChemistryFood scienceCatalaseBrowningSuperoxide dismutasePeroxidaseHorticultureBiochemistryEnzymeBiologyPolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life ManagementNanocomposite Films for Food Packaging