Effects of Short-time High Concentration CO2 Treatment on Keeping Green and the Physiological Quality of Oilseed Rape during Storage
Short-time gas stimulation could induce resistance in fruits and vegetables, prolonging their shelf life and improving their quality during storage. To investigate the effect of high concentration (50%, 70%, 90%) carbon dioxide (CO2) short stimulation (30 min) on keeping green color and preservative...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030069 |