Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits

Effects of forced air precooling on storage quality and physiological metabolism of mangoes were evaluated in this study. Mango fruits were forced air precooled for 30 min at 0°C and then stored at 13°C. Control fruits were stored at 13°C directly. Results showed that forced air precooling treatment...

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Bibliographic Details
Main Authors: Jian Li, Yingli Fu, Jiaqi Yan, Huanlu Song, Weibo Jiang
Format: Article
Language:English
Published: Wiley 2019-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2019/1606058
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