Abstract

Antioxidant and Fatty Acid Changes in Pomegranate Peel With Induced Chilling Injury and Browning by Ethylene During Long Storage Times By: Valdenegro, M (Valdenegro, Monika) [1] ; Fuentes, L (Fuentes, Lida) [2] ; Bernales, M (Bernales, Maricarmen) [1] ; Huidobro, C (Huidobro, Camila) [3] ; Monsalve, L (Monsalve, Liliam) [2] ; Hernandez, I (Hernandez, Ignacia) [1] ; Schelle, M (Schelle, Maximiliano) [2] ; Simpson, R (Simpson, Ricardo) [2] , [4] FRONTIERS IN PLANT SCIENCE Volume13 Article Number771094 DOI10.3389/fpls.2022.771094 PublishedMAR 9 2022 Indexed2022-04-24