Exogenous application of oxalic acid improves the storage quality of Asian pears (Patharnakh) by regulating physiological and biochemical changes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Physiology
Link
https://link.springer.com/content/pdf/10.1007/s11738-023-03624-6.pdf
Reference41 articles.
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2. Adhikary T, Gill PPS, Jawandha SK, Bhardwaj RD, Anurag RK (2021) Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage. J Sci Food Agric 101:853–862. https://doi.org/10.1002/jsfa.10692
3. Ahmeda M, Ullaha S, Razzaqa K, Rajwanaa IA, Akhtara G, Nazb A, Khalidd S (2021) Pre-harvest oxalic acid application improves fruit size at harvest, physico-chemical and sensory attributes of ‘Red Flesh’ apricot during fruit ripening. J Hort Sci Technol 4:48–55
4. Ali S, Khan AS, Anjum MA, Nawaz A, Naz S, Ejaz S, Hussain S (2020) Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nucifera Gaertn.) root slices. Food Chem 312:126051. https://doi.org/10.1016/j.foodchem.2019.126051
5. Amerine MA, Pangborn RM, Roessler EB (1965) The principal of sensory evaluation of food. Academic Press, London, p 5
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