Effect of Sodium Dehydroacetate Treatment on the Preservation and Endophyte Community Composition of Macadamia Nut
In this study, the effectiveness of four concentrations (0, 0.01, 0.1 and 1.0 mmol/L) of sodium dehydroacetate (SD) in prolonging the shelf life of macadamia nut was evaluated. The results showed that the quality of the untreated nut declined during postharvest storage, and both mass loss rate and d...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-030.pdf |
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