| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538565 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠We develop a novel preserving method to reduce flesh discolouration of Nanhui peaches. ⺠Biochemical and physiological responses related to discolouring flesh were evaluated. ⺠The internal morphological changes in Nanhui peaches were monitored using MRI. ⺠EW/MCP treatment can suppress flesh discolouration of Nanhui peaches during storage. ⺠MRI is an effective method to inspect flesh discolouration of Nanhui peaches.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ran Zhou, Guixiang Zhang, Yunsheng Hu, Hui Wu, Jing Xie, Yudan Luo,