Effect of 60Co-γ Irradiation on Postharvest Physiology and Lipid Nutrition of Fresh Hazelnuts
Fresh hazelnuts were treated by 60Co-γ irradiation (0, 0.25, 0.50, 0.75 and 1.00 kGy) and stored at (4.0 ± 0.5) ℃ for up to three months. Changes in physiological indexes and lipid nutrition were monitored during the storage period. The results showed that irradiation at a dose of 0.25–1.00 kGy dela...
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Acceso en liña: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-15-025.pdf |
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