Effects of Edible Coatings and 1-MCP Treatments on Retention of Peel Green Color during Postharvest Storage in Sudachi Fruit
Author:
Affiliation:
1. Shiga R&D Center, Mitsubishi Chemical Corporation
2. Graduate School of Environmental and Life Science, Okayama University
3. Faculty of Agriculture, Okayama University
Publisher
Japanese Society for Horticultural Science
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/hrj/21/3/21_359/_pdf
Reference34 articles.
1. Aharoni, Y. 1968. Respiration of oranges and grapefruits harvested at different stages of development. Plant Physiol. 43: 99–102.
2. Ali, A., M. T. M. Muhammad, K. Sijam and Y. Siddiqui. 2011. Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chem. 124: 620–626.
3. Baldwin, E. A., R. Hagenmaier and J. Bai. 2011. Edible coatings and films to improve food quality, second ed. CRC Press, Boca Raton.
4. Blankenship, S. M. and J. M. Dole. 2003. 1-methylcyclopropene: a review. Postharvest Biol. Technol. 28: 1–25.
5. Cohen, E. 1978. Ethylene concentration and duration of the degreening process in Shamouti orange fruit. J. Hort. Sci. 53: 139–142.
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