Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits

Food Chemistry

Volumn 221, Issue , 2017, Pages 1947-1953

  Han, Qiang ^a   Gao, Haiyan ^a   Chen, Hangjun ^a   Fang, Xiangjun ^a   Wu, Weijie ^a  

^a INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

Author keywords

Mulberry; Ozone; Postharvest quality; Precooling; Ultrastructure

Indexed keywords

BIODEGRADATION; DECAY (ORGANIC); FRUITS; MICROSTRUCTURE; OZONE; PLANTS (BOTANY);

CELL ULTRASTRUCTURES; CELL-WALL COMPONENTS; MULBERRY; POSTHARVEST QUALITY; PRECOOLING; REFRIGERATED STORAGES; TOTAL SOLUBLE SOLIDS CONTENT; ULTRASTRUCTURE;

COOLING;

CATECHOL OXIDASE; OZONE; PHYTOALEXIN; PTEROSTILBENE; RESVERATROL; PLANT EXTRACT;

ACIDITY; ARTICLE; CELL ULTRASTRUCTURE; CELL WALL; CONTROLLED STUDY; COOLING; ENZYME ACTIVITY; FOOD PRESERVATION; FRUIT COLOR; FRUIT FIRMNESS; FRUIT STORAGE; MARKET; MORUS NIGRA; NONHUMAN; POSTHARVEST DECAY; POSTHARVEST PERIOD; SHELF LIFE; CHEMISTRY; COLD; COLOR; FOOD HANDLING; FRUIT; MORUS; PROCEDURES;

COLD TEMPERATURE; COLOR; FOOD HANDLING; FRUIT; MORUS; OZONE; PLANT EXTRACTS;

EID: 85006964198     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.11.152     Document Type: Article

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