Interactions between 1-MCP concentration, treatment interval and storage time for ‘Bartlett’ pears
Author:
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference11 articles.
1. Using 1-MCP to inhibit the influence of ripening on impact properties of pear and apple tissue;Baritelle;Postharvest Biol. Technol.,2001
2. Further studies on controlled atmosphere storage of ‘Bartlett’ pears;Claypool;J. Am. Soc. Hortic. Sci.,1973
3. Carbon dioxide and 1-MCP inhibit ethylene production and respiration of pear fruit by different mechanisms;DeWild;J. Exp. Bot.,1999
4. Development of apple superficial scald, soft scald, core flush, and greasiness is reduced by 1-MCP;Fan;J. Agric. Food Chem.,1999
5. Effect of fruit maturity on efficiency of 1-methylcyclopropene to delay the ripening of bananas;Harris;Postharvest Biol. Technol.,2000
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2. Applications of 1-methylcyclopropene concentrations and timing in relation to sunlight-related core browning in ‘Bartlett’ pears after extending regular-air storage;Postharvest Biology and Technology;2024-01
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4. Reproducible Method for 1-Methylcylopropene (1−MCP) Application and Quantitation for Post-Harvest Research;Horticulturae;2023-12-19
5. Influence of Post-Harvest 1-Methylcyclopropene (1-MCP) Treatment and Refrigeration on Chemical Composition, Phenolic Profile and Antioxidant Modifications during Storage of Abate Fétel Pears;Antioxidants;2023-11-02
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