Effect of high-pressure hot-water washing treatment on fruit quality, insects, and disease in apples and pears

Author:

Bai Jinhe,Mielke Eugene A.,Chen Paul M.,Spotts Robert A.,Serdani Maryna,Hansen James D.,Neven Lisa G.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference27 articles.

1. Influence of cultivar, maturity stage, and storage conditions on phenolic composition and enzymatic browning of pear fruits;Amiot;J. Agric. Food Chem.,1995

2. Effect of pretreatment of intact ‘Gala’ apple with ethanol vapor, heat or 1-methylcyclopropene on quality and shelf life of fresh-cut slices;Bai;J. Am. Soc. Hort. Sci.,2004

3. Changes in water-soluble polygalacturonide in the pulp tissue of ripening ‘Bosc’ pears following cold storage in air or in 1% oxygen;Chen;J. Am. Soc. Hort. Sci.,1985

4. Stem-end decay and quality of low oxygen stored ‘d’Anjou’ pears;Chen;J. Am. Soc. Hort. Sci.,1981

5. Protein synthesis and breakdown during heat shock of cultured pear (Pyrus communis L.) cells;Ferguson;Plant Physiol.,1994

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