Article ID Journal Published Year Pages File Type
10539329 Food Chemistry 2011 6 Pages PDF
Abstract
► Application of NO at 25 μl l−1 was effective in reducing CI of cucumber fruit. ► NO improved the antioxidative defence system of cucumber in cold stress. ► NO improved DPPH-radical scavenging activity of cucumber in cold stress.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Reduced chilling injury in cucumber by nitric oxide and the antioxidant response
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