Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut ‘Hami’ melon fruit-Reference-Cited by-同舟云学术

Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut ‘Hami’ melon fruit

Published:2013-07-22 Issue:9 Volume:48 Page:1775-1782
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Guo Qin¹,Lv Xin²,Xu Fei²,Zhang Yuli¹,Wang Jide¹,Lin Honghui²,Wu Bin³

Affiliation:

1. Key Laboratory of Oil and Gas Fine Chemicals of the Ministry of Education; College of Chemistry and Chemical Engineering; Xinjiang University; Urumqi; 830046; China

2. Plant Physiology Laboratory; College of Life Science; Sichuan University; Chengdu; 610064; China

3. Institute of Agro-products Storage and Processing; Xinjiang Academy of Agricultural Sciences; Urumqi; 830091; China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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3. Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.);Chen;Journal of Bioscience and Bioengineering,2011

4. Use of surface coatings with natamycin to improve the storability of Hami melon at ambient temperature;Cong;Postharvest Biology and Technology,2007

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