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Abstract ‘Qingnai’ plum fruit were treated with 0, 250, 500 or 1000 nL L−1 of 1-methylcyclopropene (1-MCP) for 6 h and stored at 20 °C. The fruit firmness, peel color, chlorophyll content, titratable… (More)
Summary‘Qingnai’ plums are popular as “green” fruit throughout south-east Asia. However, the fruit soften rapidly after harvest, limiting commercial exports from China. Traditionally, the crop is… (More)
BACKGROUND: Postharvest decay and softening are the major factors limiting the extension of storage life of Chinese bayberry fruit. To evaluate the effects of hot air treatment (HAT) on Chinese… (More)