Preharvest Treatment with Oxalic Acid Improves Postharvest Storage of Lemon Fruit by Stimulation of the Antioxidant System and Phenolic Content.

Serna-Escolano, Vicente; Giménez, María José; Castillo, Salvador; Valverde, Juan Miguel; Martínez-Romero, Domingo; Guillén, Fabián; Serrano, María; Valero, Daniel; Zapata, Pedro Javier

Serna-Escolano, Vicente; Giménez, María José; Castillo, Salvador; Valverde, Juan Miguel; Martínez-Romero, Domingo; Guillén, Fabián; Serrano, María; Valero, Daniel; Zapata, Pedro Javier.

Afiliación

Serna-Escolano V; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
Giménez MJ; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
Castillo S; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
Valverde JM; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
Martínez-Romero D; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
Guillén F; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
Serrano M; Department of Applied Biology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
Valero D; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
Zapata PJ; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.

Antioxidants (Basel) ; 10(6)2021 Jun 15.

Article en En | MEDLINE | ID: mdl-34203940

Palabras clave

antioxidant enzymes; lemon tree; oxalic acid; postharvest; preharvest; total phenolic content

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2021 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza

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