Changes in Peroxidase Activity in the Peel of Unshiub Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments

Article, Other literature type English OPEN
Hrvoje Lepeduš; Marko Jozić; Ivna Štolfa; Nikola Pavičić; Branimir K. Hackenberger; Vera Cesar;
  • Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
  • Journal: Food Technology and Biotechnology, volume 43, issue 1 (issn: 1330-9862, eissn: 1334-2606)
  • Publisher copyright policies & self-archiving
  • Subject: Biotechnology | TP368-456 | peroxidase | Citrus unshiu fruit; hot water dip; peroxidase; postharvest cold storage | hot water dip | postharvest cold storage | Citrus unshiu fruit | TP248.13-248.65 | Food processing and manufacture
    mesheuropmc: food and beverages

The Unshiu mandarin (Citrus unshiu Marc.) is the major Citrus crop in Croatia. Limiting factors for longer consumption of Unshiu mandarin are low storage performance and the appearance of chilling injuries during storage. Previous studies indicated that oxidative stress... View more
  • References (23)
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