| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541913 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Bamboo shoots are chilling sensitive at low temperature. ⺠Phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) activities increased during cold storage. ⺠Chilling injury was suppressed by salicylic acid (SA) treatment. ⺠PAL, PPO and POD activities were retarded by SA treatment. ⺠SA treatment reduced browning index and total phenolic content, and promoted polyamine accumulation.
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Authors
Zisheng Luo, Xiang Wu, Yan Xie, Chun Chen,