Effect of Ethylene and Fatty Acid Treatment on Soft-ripening in Japanese Persimmon (Diospyros kaki Thunb.) ‘Saijo’ Fruit
Author:
Publisher
Japanese Society for Horticultural Science
Subject
General Medicine
Reference10 articles.
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4. 広島県果樹試験場.1979.昭和53年度種苗特性分類調査報告書(カキ).p. 164.広島県果樹試験場.
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Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Analysis of Xyloglucan Endotransglycosylase/Hydrolase (XTH) Genes and Diverse Roles of Isoenzymes during Persimmon Fruit Development and Postharvest Softening;PLOS ONE;2015-04-07
2. Studies on Production and Quality Management of Soft-ripened 'Saijo' Persimmon (<i>Diospyros kaki</i> Thunb.) Fruit;Food Preservation Science;2012
3. Effects of Packaging after Ethylene Treatment on Soft Ripening and Fruit Cracking in 'Saijo' Persimmons (<i>Diospyros kaki</i> Thunb.);Food Preservation Science;2010
4. Effects of Intermittent Ventilation during Ethylene Treatment and Storage Temperature on Peel Color of Soft‐Ripened 'Saijo' Persimmons (<i>Diospyros kaki</i> Thunb.);Food Preservation Science;2010
5. Packaging and Storage of Soft-ripened 'Saijo' Persimmons (<i>Diospyros kaki</i> Thunb.) for Improving Sales;Food Preservation Science;2009
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