Effects of Treatment with 1-Methylcyclopropene and Clo2 on the Postharvest Shelf-Life and Physiological Quality of Mulberry Fruit (Morus alba L.)

Author:

Fang Yin1,Ren Zi-Xu1,Chen Cheng1,Jin Chao1,Thasma Raman Sivakumar1,Palani Gounder Ganeshan Ajay Krishna1,Jia Jun-Qiang12,Gui Zhong-Zheng12

Affiliation:

1. School of Biotechnology; Jiangsu University of Science and Technology; Zhenjiang 212018 China

2. Sericultural Research Institute, Chinese Academy of Agricultural Sciences; Zhenjiang 212018 China

Funder

Agro-scientific Research in the Public Interest of China

Jiangsu Agricultural Science and Technology Innovation Fund

Graduate Research and Innovation Project of the Colleges

Universities in Jiangsu Province

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Reference33 articles.

1. Relationship between character of skin cover of coated pears and permeance to water vapour and gases;Amarante;Postharvest Biol. Technol.,2001

2. Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.);Chen;J. Biosci. Bioeng.,2011

3. Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper (Capsicum frutescens L. var. Longrum);Du;Agric. Sci.,2007

4. Chemical composition of white (Morus alba), red (Morusrubra) and black (Morus nigra) mulberry fruits;Ercisli;Food Chem.,2007

5. The application of chlorine dioxide in food fresh-keeping;Fu;Food Ferment. Ind.,2004

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