Effect of 1-methylcyclopropene on fruit quality and physiological disorders in Yali pear (Pyrus bretschneideri Rehd.) during storage

Food Science and Technology International

Volumn 13, Issue 1, 2007, Pages 49-54

  Fu, L ^a   Cao, J ^a   Li, Q ^a   Lin, L ^a   Jiang, W ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

1 methylcyclopropene; Core browning; Fruit; Pear; Quality; Stem

Indexed keywords

ENZYMES; FOOD STORAGE; HARVESTERS; PHYSIOLOGY;

1-METHYLCYCLOPROPENE; ANTIOXIDANT POTENTIAL; CORE BROWNING; PEARS;

FRUITS;

ENZYMES; FOOD STORAGE; FRUITS; HARVESTING; PHYSIOLOGY;

PYRUS; PYRUS X BRETSCHNEIDERI;

EID: 33847350253     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207075600     Document Type: Article

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