Quality attributes of fresh common bean during storage as postharvest treatment with 1-MCP

Fresh common beans were treated with 1-MCP at 0.5, 1.0, and 1.5 μL L −1 for 20 h at 25°C in an airtight chamber along with a control sample to evaluate the effect of 1-MCP concentration on the quality of fresh common bean during storage. The result showed that postharvest treatment with 0.5 μL L −1...

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Veröffentlicht in:	International journal of food properties 2020-01, Vol.23 (1), p.1711-1721
Hauptverfasser:	Xie, Guo-Fang, Wang, Yu-Bo, Huang, Zhi-Duan, Zhang, Ming-Sheng
Format:	Artikel
Sprache:	eng
Schlagworte:	1-MCP Alcohol dehydrogenase Beans Cellulase Cellulose Cinnamyl-alcohol dehydrogenase Electrolyte leakage Fresh common bean Peroxidase quality storage
Online-Zugang:	Volltext
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