Vapor and Nonchemical Treatments for Decay Control and Flavor Retention in Apples …of MJ and AITC for testing their antimicrobial properties in apples. Sets of preclimacteric ‘Golden Delicious’ apples were treated with 0.1 Pa 1-MCP for 18 hours at 20 °C, 38… Read More
Effect of storage temperature and carbon dioxide level on decay and mass loss of Anjou pear fruit Read More