Effect of high oxygen atmospheres on quality of fruits and vegetables

Stewart Postharvest Review

Volumn 3, Issue 2, 2007, Pages

  Zheng, Yonghua ^a   Wang, Chien Yi ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Antioxidant levels; Enzymatic browning; Fruit decay; High oxygen; Microbial growth; Superatmospheric oxygen; Volatile compounds

Indexed keywords

EID: 34248598477     PISSN: None     EISSN: 17459656     Source Type: Journal    
DOI: 10.2212/spr.2007.2.1     Document Type: Review

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