Effect of vacuum impregnation with melatonin, γ‐aminobutyric acid, and oxalic acid on chilling injury and quality of carambola

Carambola is a nutrient‐rich tropical fruit that ripens and spoils rapidly at ambient temperature, making low‐temperature storage a preferable method to address this problem. Unfortunately, carambola suffered a chilling injury when stored at low temperatures. Carambola was vacuum impregnated with me...

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