Effect of salicylic acid treatment on antioxidant capacity and endogenous hormones in winter jujube during shelf life

Wanting Yang(Xinjiang Production and Construction Corps), Guogang Chen(Shihezi University), Jiawei Kang(Shihezi University), Yuxing Liu(Guizhou University), Minrui Guo(Shihezi University)

Food Chemistry

July 27, 2022

10.1016/j.foodchem.2022.133788

Cited by 60

Related Papers

Influences of low temperature on the postharvest quality and antioxidant capacity of winter jujube (Zizyphus jujuba Mill. cv. Dongzao)

|LWT|2021|69

Influences of ice-temperature storage on cell wall metabolism and reactive oxygen metabolism in Xinjiang (Diaogan) apricot

|Postharvest Biology and Technology|2021|66

Transcriptome sequencing reveals mechanism of improved antioxidant capacity and maintained postharvest quality of winter jujube during cold storage after salicylic acid treatment

|Postharvest Biology and Technology|2022|63

Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods

|Food Chemistry X|2022|57

Deep vertical rotary tillage mitigates salinization hazards and shifts microbial community structure in salt-affected anthropogenic-alluvial soil

|Soil and Tillage Research|2022|53