Effects of Exogenous Melatonin Treatment on the Storage Quality and Antioxidant Capacity of Spaghetti Squash
In order to explore the effects of postharvest exogenous melatonin (MT) treatment on the storage quality of spaghetti squash, squash was treated with 0.2 mmol/L MT solution to investigate the changes in fruit quality and antioxidant capacity during storage at (9±1) ℃ with relative humidity of 65%~70...
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| Autori principali: | , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2024-06-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070220 |
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