Physiological response, antioxidant enzyme activities and conservation of banana treated with ethanol vapor
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DOI: 10.1007/s13197-018-3476-4
Abstract: Ethanol can inhibit ethylene and retard decay of several fruit. However, the effect of ethanol on ethylene and oxidative stress has not yet been observed in bananas. In this work, the effect of ethanol (vapor… read more here.
Keywords: ethanol vapor; physiological response; response antioxidant; conservation banana ... See more keywords