Application of 1-methylcyclopropene reduces wound responses and maintains quality in fresh-cut apple

Asia Pacific Journal of Clinical Nutrition

Volumn 16, Issue SUPPL.1, 2007, Pages 111-115

  Mao, Linchun ^a,c   Lu, Fujun ^a   Wang, Guoze ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b INNER MONGOLIA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c ZHEJIANG UNIVERSITY   (China)

Author keywords

1 methylcyclopropene; Apple; Fresh cut; Quality; Wound response

Indexed keywords

1 METHYLCYCLOPROPENE; 1-METHYLCYCLOPROPENE; CYCLOPROPANE DERIVATIVE; FOOD PRESERVATIVE; UNCLASSIFIED DRUG;

APPLE; COLOR; CONFERENCE PAPER; FOOD PRESERVATION; FRUIT; HUMAN; METHODOLOGY; STANDARD; TEMPERATURE; TIME;

COLOR; CYCLOPROPANES; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; HUMANS; MALUS; TEMPERATURE; TIME FACTORS;

MALUS X DOMESTICA;

EID: 34047178529     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

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