Ripening and ethylene production affected by 1-MCP in different parts of kiwifruit during postharvest storage-Reference-Cited by-同舟云学术

Ripening and ethylene production affected by 1-MCP in different parts of kiwifruit during postharvest storage

Published:2021-01-01 Issue:1 Volume:24 Page:1011-1021
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Liu Na¹^ORCID,Chen Yao¹,Yang Chen¹,Zhang Ping¹,Xie Guofang¹^ORCID

Affiliation:

1. Food and Pharmaceutical Engineering Institute, Guizhou Engineering Research Center for Fruit Processing, Guiyang University, Guiyang, Guizhou, China

Funder

Natural Science Project of the Department of Education of Guizhou Province

Discipline and Master’s Site Construction Project of Guiyang University by Guiyang City Financial Support Guiyang University

Science and Technology Projects of Guizhou Province

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1953071

Reference37 articles.

1. Ethylene treatment of ‘Hayward’ kiwifruits (Actinidia deliciosa) during ripening and its influence on ethylene biosynthesis and antioxidant activity

2. Coupling of Physiological and Proteomic Analysis to Understand the Ethylene- and Chilling-Induced Kiwifruit Ripening Syndrome

3. Low Temperature Storage Stimulates Fruit Softening and Sugar Accumulation Without Ethylene and Aroma Volatile Production in Kiwifruit

4. Methyl Jasmonate Enhances Ethylene Synthesis in Kiwifruit by Inducing NAC Genes That Activate ACS1

5. Characterization of ethylene biosynthesis and its regulation during fruit ripening in kiwifruit, Actinidia chinensis ‘Sanuki Gold’

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