Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach

Peaches (Prunus persica cv. Yanhong) were fumigated with carbon monoxide (CO) at 0, 0.5, 5, 10, and 20 μmol/L for 2 hours. The result showed that low concentration CO (0.5–10 μmol/L) might delay the decrease of firmness and titrable acid content, restrain the increase of decay incidence, and postpon...

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Detalles Bibliográficos
Autores principales: Zhang, Shaoying, Li, Ying, Pei, Fei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745545/
https://www.ncbi.nlm.nih.gov/pubmed/26904651
http://dx.doi.org/10.1155/2014/834150

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745545/
https://www.ncbi.nlm.nih.gov/pubmed/26904651
http://dx.doi.org/10.1155/2014/834150

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