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Effect of delayed storage and continuous ethylene exposure on flesh reddening of Royal Diamond plums



Effect of delayed storage and continuous ethylene exposure on flesh reddening of Royal Diamond plums



Journal Of The Science Of Food And Agriculture: 12, 2180-2185



BACKGROUND: Flesh reddening has been described as one of the manifestations of plum fruits to low-temperature storage for prolonged periods. The influence of factors such as ethylene and delayed storage has not been studied to date. In order to assess that, plum 'Royal Diamond' fruits were (a) stored at 5 degrees C (control), (b) held at 20 degrees C for 2 days before storage at 5 degrees C (delayed storage) or (c) maintained at 5 degrees C under 15 micro L L<sup>-1</sup> ethylene.

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Accession: 031074146

Download citation: RISBibTeXText

DOI: 10.1002/jsfa.3330


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