Quality preservation of sweet cherry cv. 'staccato' by using glycine-betaine or Ascophyllum nodosum-Reference-Cited by-同舟云学术

Quality preservation of sweet cherry cv. 'staccato' by using glycine-betaine or Ascophyllum nodosum

Published:2020-08 Issue: Volume:322 Page:126713
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gonçalves Berta,Morais Maria Cristina,Sequeira Alex,Ribeiro Carlos,Guedes Francisco,Silva Ana Paula^ORCID,Aires Alfredo^ORCID

Funder

European Regional Development Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Effect of abscisic acid and methyl jasmonate preharvest applications on fruit quality and cracking tolerance of sweet cherry;Balbontín;Chilean Journal of Agricultural Research,2018

5. Preharvest salicylic acid treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Flame Seedless;Champa;Journal of Food Science and Technology,2015

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