Ozonised water treatment delays ripening and senescence of stored papaya fruit via eliciting antioxidant defence system
Fruit senescence profoundly affects the postharvest quality of papaya, which is linked to oxidative damage from reactive oxygen species and lipid peroxidation during storage. In this study, we analysed the effect and physiological mechanism of ozonised water (2 mg/L) dipping for 5 min on the antioxi...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
KeAi Communications Co. Ltd.
2026-09-01
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| Col·lecció: | Journal of Future Foods |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S277256692500103X |
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