Temperature and ultra low oxygen effects and involvement of ethylene in g chilling injury of Rojo Brillante persimmon fruit

Food Science and Technology International

Volumn 16, Issue 2, 2010, Pages 159-167

  Orihuel Iranzo, B ^a,c   Miranda, M ^a   Zacarias L ^b   Lafuente, M T ^b  

^a ANECOOP S COOP   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c Productos Citrosol SA   (Spain)

Author keywords

1 methylcyclopropene; chilling injury; ethylene; persimmon; Rojo Brillante; ultra low oxygen

Indexed keywords

1-METHYLCYCLOPROPENE; 1-METHYLCYCLOPROPENE (1-MCP); AMBIENT TEMPERATURES; CHILLING INJURY; CHILLING TEMPERATURES; DAMAGE DEVELOPMENT; ETHYLENE BIOSYNTHESIS; ETHYLENE PRODUCTION; FRUIT FIRMNESS; FRUIT SOFTENING; INTERMEDIATE TEMPERATURES; NEGATIVE FEEDBACK; POST-HARVEST STORAGE; PRE-TREATMENT; SHARP INCREASE; SHELF LIFE; STORAGE TEMPERATURES; STORAGE TIME; ULTRA LOW OXYGEN;

ATMOSPHERIC TEMPERATURE; BIOCHEMISTRY; COLD STORAGE; ETHYLENE; FEEDBACK; FOOD STORAGE; GAS EMISSIONS; LOW TEMPERATURE PRODUCTION; OXYGEN; REFRIGERATORS;

FRUITS;

DIOSPYROS;

1 METHYLCYCLOPROPENE; 1-METHYLCYCLOPROPENE; CYCLOPROPANE DERIVATIVE; ETHYLENE; ETHYLENE DERIVATIVE; OXYGEN;

ARTICLE; ATMOSPHERE; BIOSYNTHESIS; CHEMISTRY; COLD; COLD SHOCK RESPONSE; FOOD PRESERVATION; FRUIT; METABOLISM; METHODOLOGY; PERSIMMON;

ATMOSPHERE; COLD TEMPERATURE; COLD-SHOCK RESPONSE; CYCLOPROPANES; DIOSPYROS; ETHYLENES; FOOD PRESERVATION; FRUIT; OXYGEN;

EID: 77955029895     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209353221     Document Type: Article

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