Synergistic Treatment with Ozone Water and Morpholine Fatty Acid Salts Improves Postharvest Quality in Mandarin Oranges

Synergistic Treatment with Ozone Water and Morpholine Fatty Acid Salts Improves Postharvest Quality in Mandarin Oranges

Citrus rot seriously reduces the quality of citrus, causes economic losses, and is an urgent problem for the citrus industry. Effective preservation and pretreatment methods have an important impact on the maintenance of mandarin orange quality. In this study, mandarin orange was pretreated through...

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Bibliographic Details
Main Authors: Yingbin Liang, Lixin Ma, Qian Xu, Xiaoyu Tian, Li Sun, Jianrong Cai
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
mandarin orange
ozone water
morpholine fatty acid salts
synergistic treatment
postharvest quality
Online Access:https://www.mdpi.com/2304-8158/14/8/1346
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