Storability of ‘Thompson Seedless’ grapes: Using biopolymer coating chitosan and polyvinyl alcohol blending with salicylic acid and antioxidant enzymes activities during cold storage
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DOI: 10.1016/j.scienta.2019.02.014
Abstract: Abstract Storage ability of 'Thompson seedless' bunches stored at 4 °C for 70 days, in related the effect of coating treatment (CS/PVA) blending with salicylic acid (SA) at different concentration (0, 1, and 2 mM). The storage… read more here.
Keywords: thompson seedless; storage; salicylic acid; blending salicylic ... See more keywords