Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage
This study investigated the effect of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment at ambient temperature on the quality and key browning-related enzyme activities of fresh ‘Fengjiao’ Zanthoxylum bungeanum fruits during storage at (0.0 ± 0.5) ℃. The results showed that 1-MCP treatment effectively...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-034.pdf |
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