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The red color of the tomato fruit during ripening is due to the presence lycopene, a compound known for its antioxidant property. This compound is influenced by temperature, ethylene and 1-Methylcyclo...
The rates of carbon dioxide and ethylene production and the levels of 1-aminocyclopropane-1-carboxylic acid (ACC) and polyamines, putrescine and spermidine, in chilling-sensitive water convolvulus and...
Bananas were coated with 2% sucrose palmitic acid ester after treatment with 100 ppm ethylene for 12 h and stored at 20°C. The use of 2% sucrose palmitic acid ester coating significantly reduced weigh...
Treatment with 1-methylcyclopropene (1-MCP), a potent inhibitor of ethylene action, delayed the decrease in fruit firmness and the time in peaks of respiration and ethylene production rates, 1-aminocy...
The synergistic effect between modified atmosphere and potassium permanganate based ethylene scrubber on ripening behaviour of unripe banana fruits was evaluated at 13±1°C followed by ethrel induced r...
The synergistic effect between modified atmosphere and potassium permanganate based ethylene scrubber on ripening behaviour of unripe banana fruits was evaluated at 13±1°C followed by ethrel induced r...
The effects of a 2% sucrose palmitic acid ester coating were studied on the internal oxygen, carbon dioxide and ethylene concentrations of banana fruits in relation to ripening, respiration and ethyle...
Sucrose fatty acid esters were used as coating materials to observe their effects on the ripening of ethylene-treated cavendish bananas. Bananas were coated with 2% sucrose fatty acid esters namely su...
Water sorption into ethylene-vinyl alcohol copolymer (EVOH) film largely affected the sorption behavior of flavors in aqueous solution. For EVOH-F (vinyl alcohol content; 68 mol%), the sorptions of fl...

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