Antioxidant system level in 'Braeburn' apple is related to its browning disorder

By Y. Gong, P. Toivonen, O. Lau, P. Wiersma. 2001

120 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Identification and stability of QTLs for fruit quality traits in apple (2008, background): “…has been linked to lowered activities of the anti-oxidant enzymes superoxide dismutase and catalase, such that ‘Braeburn’ fruit from an orchard located in a colder area had lower catalase activity, lower lipid soluble anti-oxidant levels and a higher risk of browning disorder (Gong et al. 2001).”
Oxidative Stress: Importance for Postharvest Quality (2004, background): “FACTORS INFLUENCING POSTHARVEST OXIDATIVE STRESS “External” factors such as production factors (e.g., harvest maturity) (Gong et al., 2001; Masia, 1998), harvest procedures, storage duration (Hodges and Forney, 2000), storage temperature (Wismer, 2003), storage atmosphere (Gunes et al., 2002),…”