Cold shock treatment extends shelf life of naturally ripened or ethylene-ripened avocado fruits-Reference-Cited by-同舟云学术

Cold shock treatment extends shelf life of naturally ripened or ethylene-ripened avocado fruits

Published:2017-12-18 Issue:12 Volume:12 Page:e0189991
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Chen Jiao,Liu Xixia,Li Fenfang,Li Yixing,Yuan Debao^ORCID

Funder

Fund of the Chinese Academy of Tropical Agricultural Sciences

The Foundation of Key Laboratory of Plant Resources Conservation and Sustainable Utilization in South China Botanical Garden of Chinese Academy of Science

The Open Foundation of Edible Wild Plants Conservation and Utilization of Hubei Key Laboratory

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

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4. Antioxidant systems of ripening avocado (Perseaamericana Mill.) fruit following treatment at the preclimacteric stage with aqueous 1-methylcyclopropene;Z Zhang;Postharvest Biol Technol,2013

5. Avocado fruit quality management during the postharvest supply chain;M Bill;Food Rev Int,2014

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