Ethanol vapor and saprophytic yeast treatments reduce decay and maintain quality of intact and fresh-cut sweet cherries

Postharvest Biology and Technology

Volumn 62, Issue 2, 2011, Pages 204-212

  Bai, Jinhe ^a   Plotto, Anne ^a   Spotts, Robert ^b   Rattanapanone, Nithiya ^c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b OREGON STATE UNIVERSITY   (United States)

^c CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Decay; Ethanol; Fresh cut; Prunus avium; Saprophytic yeast; Stem discoloration; Storage

Indexed keywords

MONILINIA FRUCTICOLA; PRUNUS; PRUNUS AVIUM;

EID: 80052271810     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2011.05.010     Document Type: Article

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