Effect of calcium treatment on the browning of harvested eggplant fruits and its relation to the metabolisms of reactive oxygen species (ROS) and phenolics
Abstract Eggplant is a popular vegetable in Asia; however, it has a short storage life and considerable economic losses have resulted from eggplant browning. Calcium has been reported to play a key role in the postharvest storage of plants. Here, we found that exogenous calcium application could del...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-10-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2517 |