Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless
Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technolo...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 6 vom: 01. Sept., Seite 463-475 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Salicylic acid grapes oxalic acid quality shelf life Ethylenes Sugars Oxalic Acid 9E7R5L6H31 mehr... |
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