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Modulation of Actinidia arguta fruit ripening by three ethylene biosynthesis inhibitors

Yuehua Wang1, Fangxu Xu1, Xuqiao Feng1

  • 1College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

Food Chemistry
|December 4, 2014
PubMed

Keywords:
1-Heptene (PubChem CID: 11610)1-Octylcyclopropene (1-OCP)1-Pentylcyclopropene (1-PentCP)Acetic acid (PubChem CID: 176)Actinidia argutaAntioxidant activityDelayDithiothreitol (PubChem CID: 19001)Ethyenediammine-tetraacetic acid (PubChem CID: 6049)H(2)O(2) (PubChem CID: 784)Methylene chloride (PubChem CID: 6344)Polyvinylpyrrolidone (PubChem CID: 11989721)RipeningS-adenosyl methionine (PubChem CID: 34755)Sodium ascorbate (PubChem CID: 23667548)Trichloroacetic acid (PubChem CID: 6421)

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