Postharvest Immersion in Slightly Acidic Electrolyzed Water Improves Guava Storability by Regulating Phenylpropane Metabolism
Postharvest guava fruit are at high risk of decay and spoilage, which extremely restrains the further advancement of guava industry in China. Currently, slightly acidic electrolyzed water (SAEW) has been shown to be potent in maintaining the storability of fruits and vegetables. Accordingly, this wo...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3850 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!