Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage
Yamin Du, Tong Jin, Handong Zhao, Cong Han, Fei Sun, Qingmin Chen, Fengli Yue, Zisheng Luo, Maorun Fu
Topics & Concepts
1-MethylcyclopropeneChlorine dioxideChemistryChlorophyllPepperHorticultureBotanyDegradation (telecommunications)Food scienceBiologyBiochemistryEthyleneOrganic chemistryCatalysisTelecommunicationsComputer sciencePostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity