Alternatives to SO<sub>2</sub> to maintain phenolic compounds and overall quality of ready-to-eat table grapes during long-term storage-Reference-Cited by-同舟云学术

Alternatives to SO₂ to maintain phenolic compounds and overall quality of ready-to-eat table grapes during long-term storage

Published:2023-06-07 Issue: Volume: Page:1-21
ISSN:0114-0671
Container-title:New Zealand Journal of Crop and Horticultural Science
language:en
Short-container-title:New Zealand Journal of Crop and Horticultural Science

Author:

Soldateli Francis Júnior¹^ORCID,Both Vanderlei¹,Wendt Lucas Mallmann¹,Berghetti Magno Roberto Pasquetti¹,Batista Carine Borges¹,Thewes Flavio Roberto¹,Ludwig Vagner¹,dos Santos Giovani Gonçalves¹,Thewes Fabio Rodrigo¹,Brackmann Auri¹

Affiliation:

1. Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Santa Maria, Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Informa UK Limited

Subject

Horticulture,Agronomy and Crop Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/01140671.2023.2221033

Reference56 articles.

1. Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality

2. Bio-based and SO2-generating plastic liners to extend the shelf life of ‘Benitaka’ table grapes

3. Proposal of double-cropping system for 'BRS Isis' seedless grape grown in subtropical area

4. Effects of postharvest ethanol vapor treatment on ethylene responsiveness in broccoli

5. Metabolomic and biochemical analysis of mesocarp tissues from table grape berries with contrasting firmness reveals cell wall modifications associated to harvest and cold storage

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