Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage
Sign Up to like & getrecommendations! Published in 2018 at "Chemistry Central Journal"
DOI: 10.1186/s13065-018-0503-5
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… read more here.
Keywords: senescence banana; fruit; sodium dichloroisocyanurate; ripening senescence ... See more keywords