Author:
Li Zhen,Li Xiquan,Ji Run,Zhang Xiuling,Li Jiaxu,Zhang Wentao,Xu Jian
Funder
Discipline-team of Northeast Agricultural University “Storage, processing and demonstration of characteristic fruits and vegetables”
Expert fund for collaborative innovation and promotion system of modern vegetable industry technology in Heilongjiang Province
the project of “Young talents” in Northeast Agricultural University
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference52 articles.
1. Bai, X. Y., Yang, Z. M., Shen, W. J., Shao, Y. Z., Zeng, J. K., & Li, W. (2022). Polyphenol treatment delays the browning of litchi pericarps and promotes the total antioxidant capacity of litchi fruit. Scientia Horticulturae, 291, 110563.
2. Brummell, D. A. (2006). Cell wall disassembly in ripening fruit. Functional Plant Biology, 33(2), 103–119.
3. Cao, J., Jiang, W., & Zhao, Y. (2007). Experiment guidance of postharvest physiology and biochemistry of fruits and vegetables (pp. 84–87). China Light Industry Press.
4. Cheng, S., Yu, Y., Guo, J., Chen, G., & Guo, M. (2020). Effect of 1-methylcyclopropene and chitosan treatment on the storage quality of jujube fruit and its related enzyme activities. Scientia Horticulturae, 265, 109281.
5. Clark, C., Hockings, P., Joyce, D., & Mazucco, R. (1997). Application of magnetic resonance imaging to pre-and post-harvest studies of fruits and vegetables. Postharvest Biology and Technology, 11(1), 1–21.