1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines
1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines
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Author / Creator
Zhang, Rui , Miao, Ze , Xie, Shuang , Li, Jiao , Tao, Sheng , Jiang, Yuqian , Pang, Lingling , Duan, Lihua and Li, Xihong
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
The color and aroma of nectarines experience adverse effects from cutting, resulting in the fast senescence of fruit tissue. Therefore, 1-methylcyclopropene (1-MCP) was used to treat postharvest nectarines before cutting, and its effect on the surface browning and aroma alteration were investigated. The results indicated that 1-MCP restrained the s...
Alternative Titles
Full title
1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_7a815a665b6a4ecf87cfa2f6d7d330db
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_7a815a665b6a4ecf87cfa2f6d7d330db
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods14020185
