Quality and expression of ethylene response genes of ‘Daebong’ persimmon fruit during ripening at different temperatures-Reference-Cited by-同舟云学术

Quality and expression of ethylene response genes of ‘Daebong’ persimmon fruit during ripening at different temperatures

Published:2017-11 Issue: Volume:133 Page:57-63
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Park Do Su,Tilahun Shimeles,Heo Jae Yun,Jeong Cheon Soon

Funder

Basic Science Research Program through the National Research Foundation of Korea (NRF)

Ministry of Education

Brain Korea 21 plus program of Dept. Horticulture, Kangwon National University

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference40 articles.

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3. Effect of intermittent ventilation during ethylene treatment and storage temperature on peel color of soft-ripened ‘Saijo’ persimmons;Akaura;Food Preserv. Sci.,2010

4. Removing astringency by carbon dioxide and nitrogen-enriched atmospheres in persimmon fruit cv. ‘Rojo Brillante’;Arnal;J. Food Sci.,2003

5. Response of ‘Fuyu’ persimmons to ethylene exposure before and during storage;Besada;Postharvest. Biol. Technol.,2010

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