Ethylene Treated Kiwi Fruits during Storage. Part I: Postharvest Bioactive, Antioxidant and Binding Properties

• المؤلفون الرئيسيون: Martin Polovka, Yong Seo Park, Kyung Sik Ham, Yang Kyun Park, Suchada Vearasilp, Pawel Pasko, Fernando Toledo, Patricia Arancibia-Avila, Shela Gorinstein
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Chemical Engineering; Chemistry; Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84979036484&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/46179
• المؤسسة: Chiang Mai University

© 2016 Wiley Periodicals, Inc. Kiwi fruits “Hayward” were submitted to ethylene treatment during 24 h, following by storage at 20C for 10 days. Significant differences were found in polyphenols and in the antioxidant capacities in conventional, low chemical and organic kiwi fruits. Ethylene treatmen...