Work

Nitric oxide prevents wound-induced browning and delays senescence through inhibition of hydrogen peroxide accumulation in fresh-cut lettuce

Year: 2015

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2015.06.001

Authors: Elena T. Iakimova, Ernst J. Woltering

Institution: Wageningen University & Research

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funder: Nederlandse Organisatie voor Wetenschappelijk Onderzoek

Award: Study of the effect of processing (wounding) and post-processing conditions on programmed cell death events in fresh-cut leafy vegetables

OpenAlex ID: W928839366

FWCI: 3.772

Cites: 97

Cited by: 51

Related to: 10