Review on techniques and treatments toward the mitigation of the chilling injury of peaches-Reference-Cited by-同舟云学术

Review on techniques and treatments toward the mitigation of the chilling injury of peaches

Published:2020-01-05 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Rodrigues Cristina¹^ORCID,Gaspar Pedro D.¹²^ORCID,Simões Maria P.³^ORCID,Silva Pedro D.¹²^ORCID,Andrade Luís P.³⁴

Affiliation:

1. Department of Electromechanical Engineering University of Beira Interior Covilhã Portugal

2. C‐MAST—Centre for Mechanical and Aerospace Science and Technologies Covilhã Portugal

3. School of Agriculture Polytechnic Institute of Castelo Branco Castelo Branco Portugal

4. CATAA—Zona Industrial de Castelo Branco Castelo Branco Portugal

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14358

Reference68 articles.

1. Effects of Putrescine Application on Peach Fruit during Storage

2. Influence of antioxidant compounds, total sugars and genetic background on the chilling injury susceptibility of a non-melting peach (Prunus persica (L.) Batsch) progeny

3. Distribution of the volatile compounds in the different parts of a white-fleshed peach (Prunus persica L. Batsch)

4. Effects of exogenous polyamine and ultrasound treatment to improve peach storability

5. Ethylene production by ‘Flamekist’ nectarines as influenced by exposure to ethylene and propylene;Brecht J. K.;Journal of the American Society for Horticultural Science,1982

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