Ethylene treatment of “Maekawa‐Jiro” persimmon affects peel characteristics and consequently, enables boil‐peeling
Abstract In a previous study, we reported that ethylene treatment facilitated boil‐peeling in persimmons and in several other fruits; however, the mechanism underlying the facilitating effect of ethylene was not examined in detail. Thus, in this study, we investigated the effect of ethylene treatmen...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-05-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2214 |