Evaluation of the use of reactive oxygen species (ROS) generated through oxyion® technology in strawberry (Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier cv. Monterrey) storage

Reactive oxygen species (ROS) play a key role in oxidative stress processes at the biological level. In most cases the presence of these chemical species is undesirable due to the impact they have on tissues and cellular structures, however, their effects can be used to control the incidence of micr...

Full description

Autores:

Ramirez, Rafael Andres
Jimenez, Alejandro
Pérez Rodriguez, Claudia Patricia
Restrepo, Laura

Tipo de recurso:

Article of journal

Fecha de publicación:

2018

Institución:

Universidad Nacional de Colombia

Repositorio:

Universidad Nacional de Colombia

Idioma:

spa

OAI Identifier:

oai:repositorio.unal.edu.co:unal/68110

Acceso en línea:

https://repositorio.unal.edu.co/handle/unal/68110
http://bdigital.unal.edu.co/69143/

Palabra clave:

55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Conservación poscosecha
estabilidad oxidativa
estrés oxidativo
fisiología poscosecha
mantener la calidad
tecnología de alimentos
vida útil.
Food technology
keeping quality
oxidative stability
oxidative stress
postharvest conservation, postharvest physiology
shelf life.

Rights

openAccess

License

Atribución-NoComercial 4.0 Internacional