What is he best known for?
The fields of study he is best known for:
- Botany
- Biochemistry
- Enzyme
Pedro J. Zapata mainly investigates Postharvest, Botany, Horticulture, Ripening and Respiration rate.
As a part of the same scientific family, he mostly works in the field of Horticulture, focusing on Food preservation and, on occasion, Pollutant and Food Preservatives.
The Ripening study combines topics in areas such as Cultivar, Anthocyanin, Softening and Shelf life.
His research integrates issues of Polyphenol and Carotenoid in his study of Anthocyanin.
The study incorporates disciplines such as Solanum, Food science, Sensory analysis and Biotechnology in addition to Softening.
His work deals with themes such as Aloe vera, Table grape, Preharvest and Mycelium, which intersect with Botrytis cinerea.
His most cited work include:
- Tools to Maintain Postharvest Fruit and Vegetable Quality through the Inhibition of Ethylene Action: A Review (150 citations)
- Polyamines and ethylene changes during germination of different plant species under salinity (137 citations)
- Reduction of pomegranate chilling injury during storage after heat treatment: Role of polyamines (134 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Horticulture, Postharvest, Ripening, Food science and Botany.
His biological study spans a wide range of topics, including Antioxidant and Aloe vera.
His study deals with a combination of Postharvest and Respiration rate.
His Ripening study integrates concerns from other disciplines, such as Crop yield, Yield, Anthocyanin and Carotenoid.
His Food science research is multidisciplinary, relying on both Carvacrol and Polyphenol.
His work on Phytochemical as part of general Botany research is frequently linked to Salinity, bridging the gap between disciplines.
He most often published in these fields:
- Horticulture (61.26%)
- Postharvest (49.55%)
- Ripening (42.34%)
What were the highlights of his more recent work (between 2018-2021)?
- Horticulture (61.26%)
- Postharvest (49.55%)
- Ripening (42.34%)
In recent papers he was focusing on the following fields of study:
His main research concerns Horticulture, Postharvest, Ripening, Preharvest and Food science.
His work carried out in the field of Horticulture brings together such families of science as Methyl salicylate and Yield.
Pedro J. Zapata combines Postharvest and Respiration rate in his research.
His studies link Crop quality with Ripening.
The study incorporates disciplines such as Table grape, Berry and Antioxidant in addition to Preharvest.
His work on Browning and Organoleptic as part of general Food science study is frequently linked to Aptitude and Human health, bridging the gap between disciplines.
Between 2018 and 2021, his most popular works were:
- Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits (15 citations)
- Methyl jasmonate effects on table grape ripening, vine yield, berry quality and bioactive compounds depend on applied concentration (12 citations)
- Preharvest application of methyl jasmonate increases crop yield, fruit quality and bioactive compounds in pomegranate ‘Mollar de Elche’ at harvest and during postharvest storage (11 citations)
In his most recent research, the most cited papers focused on:
- Biochemistry
- Botany
- Enzyme
His primary areas of study are Horticulture, Postharvest, Preharvest, Ripening and Cultivar.
His studies examine the connections between Horticulture and genetics, as well as such issues in Antioxidant, with regards to Jasmonic acid.
His research integrates issues of Fungicide, Minimum inhibitory concentration, Carvacrol, Growth inhibition and Geotrichum in his study of Postharvest.
He performs integrative study on Preharvest and Methyl jasmonate in his works.
His Cultivar research is multidisciplinary, relying on both Antioxidant capacity, Polyphenol and Carotenoid.
His work carried out in the field of Anthocyanin brings together such families of science as Crop yield and Aril.
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