Preharvest putrescine treatment improves blood orange commercial quality during storage at 8°C
Author:
Publisher
International Society for Horticultural Science (ISHS)
Link
https://www.actahort.org/members/showpdf?booknrarnr=1396_64
Reference10 articles.
1. Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges.;Carmona;Food Chem,2021
2. Antioxidant constituents and activities of the pulp with skin of Korean tomato cultivars.;Kang;Molecules,2022
3. Melatonin treatment to pomegranate trees enhances fruit bioactive compounds and quality traits at harvest and during postharvest storage.;Lorente-Mento;Antioxidants (Basel),2021
4. Exogenous polyamines and gibberellic acid effects on peach (Prunus persica L.) storability improvement.;Martínez-Romero;J. Food Sci.,2000
5. Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricot.;Martínez-Romero;J. Sci. Food Agric.,2002
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