X-ray irradiation maintains quality and delays the reduction of energy charge of fresh figs (Ficus carica L. Siluhongyu)

X-ray irradiation is an effective technique for agricultural products preservation. In this study, figs were irradiated with X-ray doses of 1.0, 3.0, and 5.0 kGy and stored at 4 °C for 20 d to evaluate effects of X-ray on fig preservation. Non-irradiated figs were recorded as control group. Results...

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