Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Summary Senescence accompanying browning is the main factor that reduces the sensory and nutritional quality of cherries during storage. In the present study, we analysed the effects of sodium nitroprusside (SNP) treatment with 0, 200, 400, and 600 μm on delaying the senescence and browning of cherr...

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