High Carbon Dioxide Treatment Modulates Sugar Metabolism and Maintains the Quality of Fresh-Cut Pear Fruit

The purpose of this study is to explore the effect of 10% carbon dioxide (CO(2)) on the fruit quality and sugar metabolism of fresh-cut pear during storage. The results indicated that carbon dioxide treatment maintained fruit quality by delaying the decline of firmness and promoting the accumulation...

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Detalles Bibliográficos
Autores principales: Wang, Di, Ma, Quan, Belwal, Tarun, Li, Dong, Li, Wenxuan, Li, Li, Luo, Zisheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7571186/
https://www.ncbi.nlm.nih.gov/pubmed/32957552
http://dx.doi.org/10.3390/molecules25184261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7571186/
https://www.ncbi.nlm.nih.gov/pubmed/32957552
http://dx.doi.org/10.3390/molecules25184261

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