Shelf life improvement of grape (Vitis vinifera L. cv. Rish Baba) using nitric oxide (NO) during chilling damage-Reference-Cited by-同舟云学术

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Shelf life improvement of grape (Vitis vinifera L. cv. Rish Baba) using nitric oxide (NO) during chilling damage

Published:2017-12-31 Issue:sup3 Volume:20 Page:S2750-S2763
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ghorbani Bahareh¹,Pakkish Zahra²,Najafzadeh Roghayeh³

Affiliation:

1. Student of Horticultural Science, Urmia University, Urmia, Iran

2. Department of Horticultural Science, Shahid Bahonar University of Kerman, Kerman, Iran

3. Department of Medicinal Plants, Higher Education Center Shahid Bakeri Miyandoab, Urmia University, Miyandoab, Iran

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1373663

Reference70 articles.

1. Jalili-Marandi, R.; Small Fruits. Academic Center for Education Culture and Research of West Azarbaijan Urmia. 2003.

2. FAO. 2017: Grapes production in 2014 mostly based on FAOSTAT. Available online at http://www.faostat.fao.org. Accessed 4 January 2017.

3. Alternative atmosphere treatments for keeping quality of ‘Autumn seedless’ table grapes during long-term cold storage

4. Modified atmosphere packaging preserves quality of SO2-free ‘Superior seedless’ table grapes

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