Physiological and quality responses of Chinese 'Suli' pear (Pyrus bretschneideri Rehd) to 1-MCP vacuum infiltration treatment

Journal of the Science of Food and Agriculture

Volumn 90, Issue 8, 2010, Pages 1317-1322

  Chen, Shoujiang ^a,b   Zhang, Min ^a   Wang, Shaojin ^c  

^a JIANGNAN UNIVERSITY   (China)

^b ANHUI SCIENCE AND TECHNOLOGY UNIVERSITY   (China)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

1 MCP; Pear; Quality; Vacuum infiltration

Indexed keywords

1 METHYLCYCLOPROPENE; 1-METHYLCYCLOPROPENE; ACID; CATECHOL OXIDASE; CYCLOPROPANE DERIVATIVE; ETHYLENE; ETHYLENE DERIVATIVE; MALONALDEHYDE;

ARTICLE; COLOR; DRUG ANTAGONISM; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HUMAN; METABOLISM; METHODOLOGY; PEAR; TASTE; VACUUM; ANTAGONISTS AND INHIBITORS; PROCEDURES; PYRUS;

ACIDS; CATECHOL OXIDASE; COLOR; CYCLOPROPANES; ETHYLENES; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUIT; HUMANS; MALONDIALDEHYDE; PYRUS; TASTE; VACUUM;

PYRUS; PYRUS X BRETSCHNEIDERI;

EID: 77952513944     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3939     Document Type: Article

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