Calcium chloride postharvest treatment delays the ripening and softening of papaya fruit-Reference-Cited by-同舟云学术

Calcium chloride postharvest treatment delays the ripening and softening of papaya fruit

Published:2020-06 Issue:8 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gao Qiyang¹²³,Tan Qinqin¹²³,Song Zunyang¹²³,Chen Weixin¹²³,Li Xueping¹²³,Zhu Xiaoyang¹²³^ORCID

Affiliation:

1. State Key Laboratory for Conservation and Utilization of Subtropical Agro‐Bioresources Ministry of Education College of Horticulture South China Agricultural University Guangzhou China

2. Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables Ministry of Education College of Horticulture South China Agricultural University Guangzhou China

3. Engineering Research Center for Postharvest Technology of Horticultural Crops in South China Ministry of Education College of Horticulture South China Agricultural University Guangzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14604

Reference41 articles.

1. The language of calcium in postharvest life of fruits, vegetables and flowers

2. Postharvest gibberellic acid, 6-benzylaminopurine and calcium chloride dipping affect quality, antioxidant compounds, radical scavenging capacity and enzymes activities of ‘Grand Nain’ bananas during shelf life

3. A novel papaya ACC oxidase gene (CP-ACO2) associated with late stage fruit ripening and leaf senescence