High Carbon Dioxide Treatment Modulates Sugar Metabolism and Maintains the Quality of Fresh-Cut Pear Fruit

High Carbon Dioxide Treatment Modulates Sugar Metabolism and Maintains the Quality of Fresh-Cut Pear Fruit

The<b> </b>purpose<b> </b>of this study is to explore the effect of 10% carbon dioxide (CO<sub>2</sub>) on the fruit quality and sugar metabolism of fresh-cut pear during storage. The results indicated that carbon dioxide treatment maintained fruit quality by dela...

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Bibliographic Details
Main Authors: Di Wang, Quan Ma, Tarun Belwal, Dong Li, Wenxuan Li, Li Li, Zisheng Luo
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Molecules
Subjects:
carbon dioxide
fresh-cut fruit
pear
sugar metabolism
Online Access:https://www.mdpi.com/1420-3049/25/18/4261

Internet

https://www.mdpi.com/1420-3049/25/18/4261

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