Temperature and ultra low oxygen effects and involvement of ethylene in chilling injury of 'Rojo Brillante' persimmon fruit

The effects of storage temperature, inhibition of ethylene action by treatment with 1-methylcyclopropene (1-MCP) and ultra low oxygen (ULO) atmosphere on chilling injury (CI), fruit firmness and ethylene production in the astringent 'Rojo Brillante' persimmon fruit were investigated. CI sy...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 16(2010), 2 vom: 15. Apr., Seite 159-67
1. Verfasser:	Orihuel-Iranzo, B (VerfasserIn)
Weitere Verfasser:	Miranda, M, Zacarías, L, Lafuente, M T
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2010
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Cyclopropanes Ethylenes ethylene 91GW059KN7 1-methylcyclopropene J6UJO23JGU Oxygen S88TT14065