Extension of fresh-cut “Blanquilla” pear (Pyrus communis L.) shelf-life by 1-MCP treatment after harvest
Author:
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference41 articles.
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2. Combination of 1-methylcyclopropene and phytic acid inhibits surface browning and maintains texture and aroma of fresh-cut peaches;Postharvest Biology and Technology;2023-06
3. Browning Reactions in Foods;Advances in Food Chemistry;2022
4. Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (Pyrus communis L.) during Cold Storage;Horticulturae;2021-12-16
5. Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce;Applied Sciences;2021-08-25
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