Extension of Shelf-life by Limited Duration of Propylene and 1-MCP Treatments in Three Kiwifruit Cultivars
Author:
Affiliation:
1. Graduate School of Environmental and Life Science, Okayama University
2. Meru University of Science & Technology
3. Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology
Publisher
Japanese Society for Horticultural Science
Subject
Horticulture,Plant Science
Link
https://www.jstage.jst.go.jp/article/hortj/85/1/85_MI-066/_pdf
Reference37 articles.
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2. Atkinson, R. G., K. Gunaseelan, M. Y. Wang, L. Luo, T. Wang, C. L. Norling, S. L. Johnston, R. Maddumage, R. Schröder and R. J. Schaffer. 2011. Dissecting the role of climacteric ethylene in kiwifruit (Actinidia chinensis) ripening using an 1-aminocyclopropane-carboxylic acid oxidase knockdown line. J. Exp. Bot. 62: 3821–3835.
3. Bapat, V. A., P. K. Trivedi, A. Ghosh, V. A. Sane, T. R. Ganapathi and P. Nath. 2010. Ripening of fleshy fruit: Molecular insight and the role of ethylene. Biotechnol. Adv. 28: 94–107.
4. Boquete, J. E., D. G. Trinchero, A. A. Fraschina, F. Vilella and O. G. Sozzi. 2004. Ripening of ‘Hayward’ kiwifruit treated with 1-methylcyclopropene after cold storage. Postharvest Biol. Technol. 32: 57–65.
5. Bruhn, C. M. 1995. Consumer and retail satisfaction with the quality and size of California peach and nectarines. J. Food Qual. 44: 248–253.
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