Mechanism of Core Browning in Different Maturity Stages of ‘Yali’ Pears During Slow-Cooling Storage and PbRAV-Mediated Regulation
This study investigated the impact of slow cooling on browning and fruit quality at three maturity stages (early, mid and late). Slow cooling reduced core browning in early/mid-harvest pears, as the browning indexes of early-, middle- and late-harvested ‘Yali’ pears at 60 d were 0.13, 0 and 0.1, res...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/12/2132 |
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