Quality characteristics of fresh-cut 'Hami' melon treated with 1-methylcyclopropene

African Journal of Biotechnology

Volumn 10, Issue 79, 2011, Pages 18200-18209

  Guo, Qin ^a   Cheng, Linlin ^a   Wang, Jide ^a   Che, Fenbin ^b   Zhang, Pin ^a   Wu, Bin ^a,b  

^a XINJIANG UNIVERSITY   (China)

^b INSTITUTE OF MICROBIOLOGY   (China)

Author keywords

1 MCP; Fresh cut; Melon; Quality

Indexed keywords

1 METHYLCYCLOPROPENE; ASCORBIC ACID; CARBON DIOXIDE; ETHYLENE; PROPYLENE; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL COUNT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DECAY RATE; ELECTROLYTE LEAKAGE RATE; FOOD QUALITY; FOOD STORAGE; FRUIT APPEARANCE; FRUIT FIRMNESS; HUMIDITY; MELON; NONHUMAN; PLANT PARAMETERS; RELIABILITY; SOLUBLE SOLID CONTENT; STORAGE TEMPERATURE;

CUCUMIS;

EID: 84863049933     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/AJB11.2439     Document Type: Article

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