Gibberellins pre-treatment and storage at high relative humidity improved the quality of 'Eureka' lemon (Citrus limon (L.) Burm. f.)
The loss of pericarp greenness, wrinkling of the pericarp, and alteration of aroma are indicators of the ripening and senescence of lemons. In this study, lemons were soaked in 100 mg∙L-1 of gibberellin (GA) solutions for 5 min and stored at 14°C for 36 d under three relative humidity (RH) levels of...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2024-10-01
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| Series: | Food Innovation and Advances |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/fia-0024-0040 |
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