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Antioxidant enzymes and fatty acid composition as related to disease resistance in postharvest loquat fruit.
- Source :
-
Food Chemistry . Nov2014, Vol. 163, p92-96. 5p. - Publication Year :
- 2014
-
Abstract
- Highlights: [•] ‘Qingzhong’ fruit experienced stronger disease resistance than ‘Fuyang’. [•] ‘Qingzhong’ fruit showed higher activities of antioxidant enzymes. [•] The resistant cultivar manifested higher contents of linolenic and linoleic acids. [•] Loquat disease resistance was due to antioxidant system and unsaturated fatty acids. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 163
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 96449356
- Full Text :
- https://doi.org/10.1016/j.foodchem.2014.04.084