Apple superficial scald preventi1on by vapour treatments
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.29.2000.2.5
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2. Autooxidation of alpha farnesene.;E. Anet;Aust. J. Chem.,1969
3. Superficial scald, a functional disorder of stored apples. Control of alpha farnesene autoxidation.;E. Anet;J. Sci. Fd Agr.,1974
4. Detection of diphenylamine on surface of nontreated apples.;W. Bramlarge;J. agric. Fd Chem.,1996
5. Effects of temperature, and rainfall on superficial scald in apples.;W. Bramlarge;Hort.Sci.,1997
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1. Strategies to Preserve Postharvest Quality of Horticultural Crops and Superficial Scald Control: From Diphenylamine Antioxidant Usage to More Recent Approaches;Antioxidants;2020-04-24
2. The effects of superficial scald control methods having different effect mechanisms on the scald formation and α-farnesene content in apple cv. ‘Granny Smith’;Scientia Horticulturae;2016-11
3. Superficial scald, its etiology and control;Postharvest Biology and Technology;2012-03
4. The use of essential oils for postharvest decay control. A review.;Flavour and Fragrance Journal;2010-08-19
5. Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples;Journal of the Science of Food and Agriculture;2010-07-06
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