|
|
|
|
| LEADER |
01000caa a22002652c 4500 |
| 001 |
NLM325934304 |
| 003 |
DE-627 |
| 005 |
20250301182056.0 |
| 007 |
cr uuu---uuuuu |
| 008 |
231225s2022 xx |||||o 00| ||eng c |
| 024 |
7 |
|
|a 10.1177/10820132211020612
|2 doi
|
| 028 |
5 |
2 |
|a pubmed25n1086.xml
|
| 035 |
|
|
|a (DE-627)NLM325934304
|
| 035 |
|
|
|a (NLM)34044631
|
| 040 |
|
|
|a DE-627
|b ger
|c DE-627
|e rakwb
|
| 041 |
|
|
|a eng
|
| 100 |
1 |
|
|a Hazarika, T K
|e verfasserin
|4 aut
|
| 245 |
1 |
0 |
|a Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless
|
| 264 |
|
1 |
|c 2022
|
| 336 |
|
|
|a Text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a ƒaComputermedien
|b c
|2 rdamedia
|
| 338 |
|
|
|a ƒa Online-Ressource
|b cr
|2 rdacarrier
|
| 500 |
|
|
|a Date Completed 20.09.2022
|
| 500 |
|
|
|a Date Revised 20.09.2022
|
| 500 |
|
|
|a published: Print-Electronic
|
| 500 |
|
|
|a Citation Status MEDLINE
|
| 520 |
|
|
|a Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes
|
| 650 |
|
4 |
|a Journal Article
|
| 650 |
|
4 |
|a Salicylic acid
|
| 650 |
|
4 |
|a grapes
|
| 650 |
|
4 |
|a oxalic acid
|
| 650 |
|
4 |
|a quality
|
| 650 |
|
4 |
|a shelf life
|
| 650 |
|
7 |
|a Ethylenes
|2 NLM
|
| 650 |
|
7 |
|a Sugars
|2 NLM
|
| 650 |
|
7 |
|a Oxalic Acid
|2 NLM
|
| 650 |
|
7 |
|a 9E7R5L6H31
|2 NLM
|
| 650 |
|
7 |
|a Salicylic Acid
|2 NLM
|
| 650 |
|
7 |
|a O414PZ4LPZ
|2 NLM
|
| 650 |
|
7 |
|a Ascorbic Acid
|2 NLM
|
| 650 |
|
7 |
|a PQ6CK8PD0R
|2 NLM
|
| 700 |
1 |
|
|a Marak, Tangkasil
|e verfasserin
|4 aut
|
| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 28(2022), 6 vom: 01. Sept., Seite 463-475
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
|
| 773 |
1 |
8 |
|g volume:28
|g year:2022
|g number:6
|g day:01
|g month:09
|g pages:463-475
|
| 856 |
4 |
0 |
|u http://dx.doi.org/10.1177/10820132211020612
|3 Volltext
|
| 912 |
|
|
|a GBV_USEFLAG_A
|
| 912 |
|
|
|a SYSFLAG_A
|
| 912 |
|
|
|a GBV_NLM
|
| 912 |
|
|
|a GBV_ILN_350
|
| 951 |
|
|
|a AR
|
| 952 |
|
|
|d 28
|j 2022
|e 6
|b 01
|c 09
|h 463-475
|