Effect of Different Storage Temperatures on Postharvest Quality and Antioxidant Capacity of Yellow-fleshed Peach

Effect of Different Storage Temperatures on Postharvest Quality and Antioxidant Capacity of Yellow-fleshed Peach

The effect of low temperature storage on the postharvest quality and antioxidant capacity of yellow-fleshed peach (YFP) was investigated. The YFP fruits were pre-cooled for 12 h after harvesting, and grouped and stored at 0, 4 and 10 ℃ in refrigeration. The quality parameters and antioxidant enzyme...

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Bibliographic Details
Main Authors: Chushan YUAN, Yunian HUANG, Xinrui DONG, Wei LIU, Donglin SU, Xiangrong ZHU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-02-01
Series:Shipin gongye ke-ji
Subjects:
low temperature storage
yellow-fleshed peach
postharvest quality
antioxidant capacity
antioxidant enzyme activity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040176

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