Effect of Wounding Intensity on Edible Quality by Regulating Physiological and ROS Metabolism in Fresh-Cut Pumpkins
Fresh-cut pumpkin is favored by consumers for its environmental protection, safety, and convenience at home and abroad. To investigate the effect of different wounding intensities (piece, strip and slice, corresponding to 1.90, 3.53 and 6.29 m<sup>2</sup> kg<sup>−1</sup>) on the quality of fresh-cut...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2023-04-01
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| Col·lecció: | Horticulturae |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-7524/9/4/512 |
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