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Effects of maturity and postharvest treatment on quality, superoxide dismutase activity and soluble protein content in strawberry fruits.

[In Chinese. / En chinois.]

Author(s) : GUAN J. F., GUAN X. Q., GAO H. J., SHU H. R.

Type of article: Article

Summary

With low temperature (0 deg C) or calcium dip plus high temperature (38 deg C for 24 hours) treatment, the number of rotten fruits and the decline in superoxide dismutase activity were reduced significantly and storage quality was improved. Soluble protein content was also reduced by these treatments.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1999-3630
  • Languages: Chinese
  • Source: J. Fruit Sci. - vol. 14 - n. 1
  • Publication date: 1997

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