Multi-omics analysis reveals the mechanism of calcium-reduced quality deterioration in mechanically injured green pepper fruit

Author:

Ma Lili,Zheng Yanyan,Sang Zhaoze,Ge Yonghong,Bai Chunmei,Fu Anzhen,Wang Qing,Watkins Christopher B.,Zuo Jinhua

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference96 articles.

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3. Effect of calcium chloride treatments on quality characteristics of loquat fruit during storage;Akhtar;Pak. J. Bot.,2010

4. Postharvest handling practices and treatment methods for tomato handlers in developing countries: a mini review;Arah;Adv. Agric.,2016

5. Effectiveness of hydrothermal-calcium chloride treatment and chitosan on quality retention and microbial growth during storage of fresh-cut papaya;Ayón-Reyna;J. Food Sci.,2015

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