High CO(2) Reduces Spoilage Caused by Botrytis cinerea in Strawberry Without Impairing Fruit Quality

High CO(2) (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit; however, these conditions are often accompanied by discoloration, off-flavors, and faster softening. Stepwise increments of CO(2) concentrations have been proposed to alleviate...

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Detalles Bibliográficos
Autores principales: Li, Hua, Yin, Yuwei, Affandi, Fahrizal Yusuf, Zhong, Caihong, Schouten, Rob E., Woltering, Ernst J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094085/
https://www.ncbi.nlm.nih.gov/pubmed/35574136
http://dx.doi.org/10.3389/fpls.2022.842317

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094085/
https://www.ncbi.nlm.nih.gov/pubmed/35574136
http://dx.doi.org/10.3389/fpls.2022.842317

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