Development of a Commercial Preservation Technology to Minimize Physiological Injury and Assure Quality Attributes of Apple Fruit

The ripening of fleshy fruits such as apple, pears and tomatoes results in a coordinated change in texture, nutritional characteristics, color, flavor and aroma, and initiates senescence processes that reduce shelf life. Fresh market apples are often treated with 1-methylcyclopropene and stored under controlled atmosphere conditions to delay ripening and extend the supply period to […]

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