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Effect of hypobaric storage on quality, antioxidant enzyme and antioxidant capability of the Chinese bayberry fruits

Overview of attention for article published in BMC Chemistry, January 2013
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Title
Effect of hypobaric storage on quality, antioxidant enzyme and antioxidant capability of the Chinese bayberry fruits
Published in
BMC Chemistry, January 2013
DOI 10.1186/1752-153x-7-4
Pubmed ID
Authors

Hangjun Chen, Hailong Yang, Haiyan Gao, Jie Long, Fei Tao, Xiangjun Fang, Yueming Jiang

Abstract

The Chinese bayberry (Myrica rubra Sieb. and Zucc.) is a subtropical fruit native to China, with unique flavor, sweet and sour taste, and high nutrition and health values. The fruit is highly perishable and susceptible to mechanical injury, physiological deterioration and fungal decay once harvested. This study was to investigate the effect of hypobaric storage on the quality of Chinese bayberry fruit and then develop storage technology to prolong the supply of the fruit.

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X Demographics

The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 39 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
China 1 3%
Unknown 38 97%

Demographic breakdown

Readers by professional status Count As %
Student > Master 5 13%
Researcher 5 13%
Student > Ph. D. Student 5 13%
Student > Bachelor 4 10%
Student > Doctoral Student 2 5%
Other 6 15%
Unknown 12 31%
Readers by discipline Count As %
Agricultural and Biological Sciences 15 38%
Engineering 3 8%
Business, Management and Accounting 2 5%
Materials Science 2 5%
Chemical Engineering 1 3%
Other 4 10%
Unknown 12 31%