Effect of high oxygen modified atmosphere on post-harvest physiology and sensorial qualities of mushroom

Author:

Liu Zhanli,Wang Xiangyou,Zhu Jiying,Wang Juan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference41 articles.

1. Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions;Allende;Postharvest Biology and Technology,2004

2. Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated microorganisms;Amanatidou;Journal of Applied Microbiology,1999

3. Control of respiration and colour modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres;Angós;Postharvest Biology and Technology,2008

4. Studies in the respiratory and carbohydrate metabolism of plant tissues. VII. Experimental studies with potato tubers of an inhibition of the respiration and of a ‘block’ in the tricarboxylic acid cycle induced by ‘oxygen poisoning’;Barker;Proceedings of the Royal Society B,1955

5. Effects of oxygen concentration on respiration of the Fuerte avocado fruit;Biale;American Journal of Botany,1946

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