Effect of Storage Temperature on Fruit Quality Attributes and Storage Disorders in Cold-stored ‘Sangjudungsi’ Persimmon Fruit
Author:
Affiliation:
1. 경북대학교 원예과학과
2. 강원대학교 생약자원개발학과
3. 목포대학교 원예과학과
Funder
Rural Development Administration
Publisher
The Korean Society for Bio-Environment Control
Subject
General Medicine
Link
https://www.ksbec.org/articles/pdf/doi/10.12791/KSBEC.2016.25.4.262.pdf
Reference23 articles.
1. Effect of Controlled Atmospheres on Maintaining Quality of Persimmon Fruit cv. “Rojo Brillante”
2. Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki, L.) cv. Rojo Brillante
3. Improving storability of persimmon cv. Rojo Brillante by combined use of preharvest and postharvest treatments
4. FLESH BROWNING OF PERSIMMON CAUSED BY MECHANICAL DAMAGE IN PACKING LINE
5. Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure
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