Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage

Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage

Strawberry is a high economic and nutritional value fruit, but marketing is limited by a short postharvest life. The objective of this work is to assess the influence of blue light (BL) and salicylic acid (SA, 2 mM) on strawberry postharvest quality during cold storage. The results showed that the c...

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Bibliographic Details
Main Authors: Yunting Zhang, Shanlin Li, Meiyi Deng, Rui Gui, Yongqiang Liu, Xinpeng Chen, Yuanxiu Lin, Mengyao Li, Yan Wang, Wen He, Qing Chen, Yong Zhang, Ya Luo, Xiaorong Wang, Haoru Tang
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry: X
Subjects:
Strawberry
Blue light
Salicylic acid
Fruit quality
Postharvest
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522001821

Internet

http://www.sciencedirect.com/science/article/pii/S2590157522001821

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