Effect of Wounding Intensity on Edible Quality by Regulating Physiological and ROS Metabolism in Fresh-Cut Pumpkins
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DOI: 10.3390/horticulturae9040512
Abstract: 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… read more here.
Keywords: fresh cut; cut pumpkin; ros metabolism; quality ... See more keywords