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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)...

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Detalles Bibliográficos
Autores principales:	Yan, Han, Wang, Rui, Ji, Ning, Cao, Sen, Ma, Chao, Li, Jiangkuo, Wang, Guoli, Huang, Yaxin, Lei, Jiqing, Ba, Liangjie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Chemistry
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

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