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Bioefficacy of Composite Medicinal Plant Extracts and Gum Arabic on Improving Postharvest Quality in Dragon Fruit. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:3889563. [PMID: 36329708 PMCID: PMC9626239 DOI: 10.1155/2022/3889563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 09/05/2022] [Accepted: 09/28/2022] [Indexed: 12/01/2022]
Abstract
Several natural preservative techniques including plant extracts are used to minimize postharvest losses caused by pathogens. Our recent findings elucidated that the application of crude extracts of ginger, turmeric, and “dukung anak” (Phyllanthus niruri Linn.) alone causes phytotoxicity and adversely affects the postharvest quality of dragon fruit, especially at high concentrations. This study investigated the effect of a composite coating of 10% gum arabic (GA) and crude extracts of ginger, turmeric, and “dukung anak” separately at 5, 10, and 15 g L−1 on postharvest quality of dragon fruit stored at 11 ± 2°C, 80% RH for 28 days. After 28 days of cold storage, anthracnose was significantly reduced in fruit coated with 10% GA plus 10 or 15 g L−1 of any of the crude extracts and resolved the problem of phytotoxicity while maintaining the postharvest quality of fruit for 28 days. The reduction of anthracnose was pronounced at 10% GA+10 g L−1 of turmeric extract (38.6%) which was not significantly different at 10% GA+10 g L−1 of ginger extract compared to control (41.3%). Composite coating of 10% GA+10 g L−1 of turmeric extract maintained the postharvest quality of dragon fruit as was evident with a reduction in weight loss (2.53%), delayed degradation of titratable acids (0.15%), and maintained fruit firmness (28.72 N) and the overall acceptability of the fruit after 28 days. We conclude that incorporation of 10% GA with turmeric extract at a high concentration can serve as a potential biofungicide in postharvest management of fresh produced by reducing phytotoxicity while improving the overall acceptability of fruit.
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Zhang X, Wang J, Feng S, Yu X, Zhou A. Morphological and physiological responses of Dianthus spiculifolius high wax mutant to low-temperature stress. JOURNAL OF PLANT PHYSIOLOGY 2022; 275:153762. [PMID: 35820348 DOI: 10.1016/j.jplph.2022.153762] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 06/19/2022] [Accepted: 07/01/2022] [Indexed: 06/15/2023]
Abstract
Cuticular wax plays a role in plant responses to environmental stresses. To understand the contribution of cuticular wax to plant responses to low-temperature stress, the morphological and physiological responses of a Dianthus spiculifolius high-wax (HW) mutant and wild type (WT) were compared. Under low-temperature stress (0 and -10 °C), HW plants showed a lower mortality rate and electrolyte leakage (El) than that WT plants. In plants treated with low-temperature stress (0 and -10 °C), HW mutant leaves exhibited higher soluble sugar and free proline contents and lower malondialdehyde contents than those WT leaves. The photosynthetic capacity, net photosynthetic rate, stomatal conductance, and maximal photochemical efficiency of photosystem II in HW mutant leaves were the least inhibited by low temperature than those in WT leaves. The dewaxing experiments showed no significant difference in the phenotype and El between the dewaxed-treated HW mutant and WT leaves under low-temperatures stress, indicating that cuticular wax causes differences in resistance to low-temperatures between HW and WT. Principal component analysis and the membership function value of the physiological data showed that the average membership value of the HW mutant was greater than that in WT. In general, the results indicated that high cuticular wax contributes positively to the response to low-temperature stress by D. spiculifolius.
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Affiliation(s)
- Xin Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Jingang Wang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Shuang Feng
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; Zhejiang Baihua Landscape Group Company Limited, Taizhou, 318000, China
| | - Xihong Yu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China.
| | - Aimin Zhou
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China.
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3
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Tan H, Koh P, Mat Easa A, Tan T. Thermal inactivation kinetics parameters of browning enzymes in starfruit (
Averrhoa carambola
L.) juice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hui‐Ling Tan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia 11800 USM Penang Malaysia
| | - Pei‐Nee Koh
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia 11800 USM Penang Malaysia
| | - Azhar Mat Easa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia 11800 USM Penang Malaysia
| | - Thuan‐Chew Tan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia 11800 USM Penang Malaysia
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Ngaffo Mekontso F, Duan W, Cisse EHM, Chen T, Xu X. Alleviation of Postharvest Chilling Injury of Carambola Fruit by γ-aminobutyric Acid: Physiological, Biochemical, and Structural Characterization. Front Nutr 2021; 8:752583. [PMID: 34869526 PMCID: PMC8637291 DOI: 10.3389/fnut.2021.752583] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Accepted: 10/12/2021] [Indexed: 11/13/2022] Open
Abstract
Chilling injury is a physiological disorder affecting the quality of carambola fruit. In the present study, the effect of exogenous γ-aminobutyric acid (GABA) on CI development in carambola fruit during storage at 4°C for 15 days was investigated. The results showed that 2.5-mM GABA reduced CI index, maintained pericarp lightness, and decreased the electrolyte leakage (EL) and malondialdehyde content (MDA) while increased the superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) enzyme activities. Endogenous GABA content was significantly higher in the treated fruit than in the control fruit during the whole storage. Besides, the treatment promoted the accumulation of proline and ascorbic acid (AsA) under chilling stress. Compared to the control, GABA-treated fruit exhibited a higher activity of phenylalanine ammonia-lyase (PAL) and total phenolic compounds, and a lower activity of polyphenol oxidase (PPO). In addition, the Safranin O/fast green staining revealed via microscopic images that the GABA treatment reduced the cell walls degradation of carambola fruit. Moreover, the results displayed a lower activity of phospholipase D (PLD) and lipoxygenase (LOX) enzymes, which coincided with a higher content of oleic acid (C18:1), linoleic acid (C18:2n6), and α-linolenic acid (C18:3n3) after 15 days of treatment, leading to the maintenance of the integrity and prevention of the membrane of the rapid softening of carambola fruit. The findings of the present work showed particularly new insights into the crosstalk between GABA and fatty acids. GABA might preserve the pericarp of carambola fruit by increasing the content of the unsaturated fatty acid (UFA) γ-linolenic acid and reducing the saturated fatty acid (SFA) such as caproic acid (C6:0), caprylic acid (C8:0), myristic acid (C14:0), and palmitic acid (C16:0) progressively. GABA can be used as an appropriate postharvest technology for improving the quality of carambola fruit during low-temperature storage.
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Affiliation(s)
| | - Wenhui Duan
- College of Food Science and Engineering, Hainan University, Haikou, China
| | | | - Tianye Chen
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiangbin Xu
- College of Food Science and Engineering, Hainan University, Haikou, China.,Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, China
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Intermittent warming as an efficient postharvest treatment affects the enzymatic and non-enzymatic responses of pomegranate during cold storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00607-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Imahori Y, Bai J, Ford BL, Baldwin EA. Effect of storage temperature on chilling injury and activity of antioxidant enzymes in carambola “Arkin” fruit. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15178] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Yoshihiro Imahori
- Laboratory of Postharvest Physiology, Graduate School of Life and Environmental Sciences Osaka Prefecture University Sakai Japan
| | - Jinhe Bai
- USDA‐ARS Horticultural Research Laboratory Ft. Pierce FL USA
| | - Bryan L. Ford
- USDA‐ARS Horticultural Research Laboratory Ft. Pierce FL USA
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Yeasmin F, Rahman H, Rana S, Khan J, Islam N. The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Farjana Yeasmin
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Habibur Rahman
- Department of Textile Engineering Jashore University of Science and Technology Jashore Bangladesh
| | - Suman Rana
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Junaeid Khan
- Department of Chemical and Food Engineering Dhaka University of Engineering and Technology Gazipur Bangladesh
| | - Nazrul Islam
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
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Zhang WF, Gong ZH, Wu MB, Chan H, Yuan YJ, Tang N, Zhang Q, Miao MJ, Chang W, Li Z, Li ZG, Jin L, Deng W. Integrative comparative analyses of metabolite and transcript profiles uncovers complex regulatory network in tomato (Solanum lycopersicum L.) fruit undergoing chilling injury. Sci Rep 2019; 9:4470. [PMID: 30872788 PMCID: PMC6418210 DOI: 10.1038/s41598-019-41065-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 02/27/2019] [Indexed: 01/22/2023] Open
Abstract
Tomato fruit are especially susceptible to chilling injury (CI) when continuously exposed to temperatures below 12 °C. In this study, integrative comparative analyses of transcriptomics and metabolomics data were performed to uncover the regulatory network in CI tomato fruit. Metabolite profiling analysis found that 7 amino acids, 27 organic acids, 16 of sugars and 22 other compounds had a significantly different content while transcriptomics data showed 1735 differentially expressed genes (DEGs) were down-regulated and 1369 were up-regulated in cold-stored fruit. We found that the contents of citrate, cis-aconitate and succinate were increased, which were consistent with the expression of ATP-citrate synthase (ACS) and isocitrate dehydrogenase (IDH) genes in cold-treated tomato fruit. Cold stress promotes the expression of ACS and IDH which may increase the synthesis of citrate, cis-aconitate and succinate. Alanine and leucine had increased contents, which may result from alanine aminotransferase (ALT) and branched-chain amino acid aminotransferase (BcAT)'s high expression levels, respectively. Overall the transcriptomics and metabolomics data in our study explain the molecular mechanisms of the chilling injury and expands our understanding of the complex regulatory mechanisms of a metabolic network in response to chilling injury in tomato fruit.
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Affiliation(s)
- Wen-Fa Zhang
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, 401331, Chongqing, China
| | - Ze-Hao Gong
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, 401331, Chongqing, China
| | - Meng-Bo Wu
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, 401331, Chongqing, China
| | - Helen Chan
- Department of Plant Sciences, University of California, Davis, CA, 95616, USA
| | - Yu-Jin Yuan
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, 401331, Chongqing, China
| | - Ning Tang
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, 401331, Chongqing, China
| | - Qiang Zhang
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, 401331, Chongqing, China
| | - Ming-Jun Miao
- Horticulture Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
| | - Wei Chang
- Horticulture Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
| | - Zhi Li
- Horticulture Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
| | - Zheng-Guo Li
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, 401331, Chongqing, China
| | - Liang Jin
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, 401331, Chongqing, China.
| | - Wei Deng
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, 401331, Chongqing, China.
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Rawat S, Bhatt ID, Rawal RS, Nandi SK. Geographical and Environmental Variation in Chemical Constituents and Antioxidant Properties inRoscoea proceraWall. J Food Biochem 2016. [DOI: 10.1111/jfbc.12302] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sandeep Rawat
- Biodiversity conservation and Management & Biotechnological Appilications, G.B. Pant Institute of Himalayan Environment and Development, Kosi-Katarmal; Almora-263 643 Uttarakhand India
- Biotechnology Division, CSIR-Institue of Himalayan Bioresource Technology; Palampur-176 061 Himachal Pradesh India
| | - Indra D. Bhatt
- Biodiversity conservation and Management & Biotechnological Appilications, G.B. Pant Institute of Himalayan Environment and Development, Kosi-Katarmal; Almora-263 643 Uttarakhand India
| | - Ranbeer S. Rawal
- Biodiversity conservation and Management & Biotechnological Appilications, G.B. Pant Institute of Himalayan Environment and Development, Kosi-Katarmal; Almora-263 643 Uttarakhand India
| | - Shyamal K. Nandi
- Biodiversity conservation and Management & Biotechnological Appilications, G.B. Pant Institute of Himalayan Environment and Development, Kosi-Katarmal; Almora-263 643 Uttarakhand India
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11
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Process optimization for osmo-dehydrated carambola (Averrhoa carambola L) slices and its storage studies. Journal of Food Science and Technology 2014; 51:2472-80. [PMID: 25328186 DOI: 10.1007/s13197-012-0756-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2012] [Accepted: 06/01/2012] [Indexed: 10/28/2022]
Abstract
An osmotic-dehydration process protocol for Carambola (Averrhoacarambola L.,), an exotic star shaped tropical fruit, was developed. The process was optimized using Response Surface Methodology (RSM) following Central Composite Rotatable Design (CCRD). The experimental variables selected for the optimization were soak solution concentration (°Brix), soaking temperature (°C) and soaking time (min) with 6 experiments at central point. The effect of process variables was studied on solid gain and water loss during osmotic dehydration process. The data obtained were analyzed employing multiple regression technique to generate suitable mathematical models. Quadratic models were found to fit well (R(2), 95.58 - 98.64 %) in describing the effect of variables on the responses studied. The optimized levels of the process variables were achieved at 70°Brix, 48 °C and 144 min for soak solution concentration, soaking temperature and soaking time, respectively. The predicted and experimental results at optimized levels of variables showed high correlation. The osmo-dehydrated product prepared at optimized conditions showed a shelf-life of 10, 8 and 6 months at 5 °C, ambient (30 ± 2 °C) and 37 °C, respectively.
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Campos CDM, Sato ACK, Tonon RV, Hubinger MD, Cunha RLD. Effect of process variables on the osmotic dehydration of star-fruit slices. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000034] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.
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13
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Rinaldo D, Mbéguié-A-Mbéguié D, Fils-Lycaon B. Advances on polyphenols and their metabolism in sub-tropical and tropical fruits. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2010.09.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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JIANG LI, HOU TIANYING, YUAN XIAOYANG, JIANG JUAN, YU ZHIFANG. EFFECT OF STORAGE TEMPERATURE AND PACKAGING METHOD ON THE DECAY AND PHYSIOLOGY OF FRESH LEAVES OF GYNURA BICOLOR D.C. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2009.00402.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Chen JY, He LH, Jiang YM, Wang Y, Joyce DC, Ji ZL, Lu WJ. Role of phenylalanine ammonia-lyase in heat pretreatment-induced chilling tolerance in banana fruit. PHYSIOLOGIA PLANTARUM 2008; 132:318-28. [PMID: 18275463 DOI: 10.1111/j.1399-3054.2007.01013.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Increasing evidence suggests that phenylalanine ammonia-lyase (PAL, EC 4.3.1.5) is associated with low temperature stress in plant tissues. Banana fruit are highly susceptible to chilling injury. However, little is known about the role of PAL (i.e. gene expression, protein level and activity) in fruit chilling. In this work, the involvement of PAL induced by heat treatment (38 degrees C for 3 days) prior to storage (8 degrees C) in chilling tolerance was investigated. The PAL inhibitor 2-aminoindan-2-phosphonic acid (AIP) was also used to further study the role of PAL in the chilling tolerance. The results showed that mRNA transcripts (MaPAL1 and MaPAL2) and PAL protein levels increased during storage at chilling temperature. Heat treatment prior to storage alleviated chilling injury and enhanced PAL activity, protein amount and MaPAL1 and MaPAL2 transcript levels. The increases in parameters of PAL upon heat pretreatment were all inhibited by AIP treatment, which resulted in aggravation of chilling injury. Thus, these findings indicate that the induction of PAL by heat pretreatment was regulated at both the transcriptional and the translational levels and that PAL may play a role in heat pretreatment-induced chilling tolerance of banana fruit.
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Affiliation(s)
- Jian-ye Chen
- Guangdong Key Laboratory for Postharvest Science, College of Horticultural Science, South China Agricultural University, Guangzhou 510642, China
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Reyes-Carmona J, Yousef GG, Martínez-Peniche RA, Lila MA. Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic Regions. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11498.x] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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