Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage

Abstract Banana as a typical climacteric fruit soften rapidly, resulting in a very short shelf life after harvest. Sodium dichloroisocyanurate (NaDCC) is reported to be an effectively antibacterial compound. Here, we investigated the effects of NaDCC on ripening and senescence of harvested banana fr...

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Autores principales:	Qixian Wu, Taotao Li, Xi Chen, Lingrong Wen, Ze Yun, Yueming Jiang
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	BMC 2018-12-01
Colección:	Chemistry Central Journal
Materias:	Banana fruit Sodium dichloroisocyanurate Ripening Ethylene Antioxidant activity Metabolomics
Acceso en línea:	http://link.springer.com/article/10.1186/s13065-018-0503-5
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