Prestorage heat treatments influence free sterols and flavor volatiles of tomatoes stored at chilling temperature

Journal of the American Society for Horticultural Science

Volumn 121, Issue 3, 1996, Pages 531-536

  McDonald, R E ^a   McCollum, T G ^a   Baldwin, E A ^b  

^a U S HORTICULTURAL RESEARCH LABORATORY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Chilling injury; Ethylene; Lipids; Lycopersicon esculentum; Postharvest

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 0000463130     PISSN: 00031062     EISSN: None     Source Type: Journal    
DOI: 10.21273/jashs.121.3.531     Document Type: Article

References (24)

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