Author:
Kaur Sandeep,Singh Gill Mandeep,Gill P. P. S.,Jawandha S. K.,Prem Singh Nav
Publisher
Springer Science and Business Media LLC
Reference39 articles.
1. Adhikary T, Gill PPS, Jawandha SK, Bhardwaj RD, Anurag RK (2020) Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage. J Sci Food Agric 101:853–862
2. Adhikarya T, Gill PPS, Jawandha SK, Bhardwaj RD (2021) Efficacy of postharvest sodium nitroprusside application to extend storability by regulating physicochemical quality of pear fruit. Food Chem 346:1–11
3. Alali AA, Awad MA, Al-Qurashi AD, Mohamed SA (2018) Postharvest gum Arabic and salicylic acid dipping affect quality and biochemical changes of ‘Grand Nain’ bananas during shelf life. Sci Hortic 237:51–58
4. Ali ZM, Chin LH, Lazan H (2004) A comparative study on wall degrading enzymes, pectin modifications and softening during ripening of selected tropical fruits. Plant Sci 167:317–327
5. Amerine MA, Pangborn RM, Roessler EB (1965) Principles of sensory evaluation of food. Academic Press, New York
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献