Cargando…
Preparation, Shelf, and Eating Quality of Ready-to-Eat “Guichang” Kiwifruit: Regulation by Ethylene and 1-MCP
The acceptance of kiwifruit by consumers is significantly affected by its slow ripening and susceptibility to deterioration. Ready-to-eat “Guichang” kiwifruit and its preparation technology were studied by the regulation of ethylene and 1-MCP. Harvested kiwifruits were treated with 100–2000 μl L(−1)...
| Autores principales: | , , , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9326346/ https://www.ncbi.nlm.nih.gov/pubmed/35910744 http://dx.doi.org/10.3389/fchem.2022.934032 |