Effect of calcium chloride and 1-methylcyclopropene combined treatment on pectin degradation and textural changes of Eureka lemon during postharvest storage-Reference-Cited by-同舟云学术

Effect of calcium chloride and 1-methylcyclopropene combined treatment on pectin degradation and textural changes of Eureka lemon during postharvest storage

Published:2022 Issue: Volume:5 Page:1412-1421
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Frempong Kwame Eduam Baiden^ORCID,Chen Yan,Liang Lili,Lin Xiaoyan^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference39 articles.

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3. Postharvest application of methyl jasmonate, 1-methylcyclopropene and salicylic acid extends the cold storage life and maintain the quality of ‘Kinnow’ Mandarin (Citrus nobilis L. X C. deliciosa L.) fruit;Baswal;Postharvest Biol. Technol.,2020

4. FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes;Chatjigakis;Carbohydr. Polym.,1998

5. Changes in cell wall pectins and their relation to postharvest mesocarp softening of "Hass" avocados (Persea americana Mill.);Defilippi;Plant Physiol. Biochem.,2018

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