Low storage temperature affects quality and volatile compounds in fresh tomatoes
Jiejie Tao, Jinhua Zuo, Christopher B. Watkins, Chunmei Bai, Xuelian He, Shiyu Liu, Lichun Han, Xiaoyan Zhao, Ye Liu, Jian Li, Yanyan Zheng
Topics & Concepts
Food scienceChemistryEnvironmental sciencePostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesPlant biochemistry and biosynthesis