This short review briefly introduces the formation of reactive oxygen species (ROS) as by-
products of oxidation/reduction (redox) reactions, and the ways in which the antioxidant …

Avocado (Persea americana Mill) is rich in a variety of essential nutrients and
phytochemicals; thus, consumption has drastically increased in the last 10 years. Avocado …

The aim of this study was to investigate the formation mechanism of salted egg yolk (SEY)
mudding during storage. Results showed that the soluble protein, hardness, and intrinsic …

Proteomics is a rapidly growing area of biological research that is positively affecting plant
science. Recent advances in proteomic technology, such as mass spectrometry, can now …

Vegetables are plants or portion of plants cultivated for food with a savory flavor and
considerably nutritional value with little protein or fat. The yield and quality of vegetable …

Peaches and nectarines are temperate climate stone fruits, which should be stored at 0° C to
prevent the ripening of these climacteric fruits. However, if stored for too long or if stored at a …

Peach (Prunus persica laevis L. Batsch) was chosen as a model to further clarify the
physiological role of ABA during fruit ripening. To this aim, branches bearing one fruit at mid …

Ripening of climacteric fruits involves a complex network of biochemical and metabolic
changes that make them palatable and rich in nutritional and health-beneficial compounds …

The role of environment in fruit physiology has been established; however, knowledge
regarding the effect of altitude in fruit quality traits is still lacking. Here, skin tissue quality …

Peach (Prunus persica) fruits from different varieties display differential organoleptic and
nutritional properties, characteristics related to their chemical composition. Here, chemical …