Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage

Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage

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 on ripening and senescence of harvested banana fr...

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Bibliographic Details
Main Authors: Qixian Wu, Taotao Li, Xi Chen, Lingrong Wen, Ze Yun, Yueming Jiang
Format: Article
Language:English
Published: BMC 2018-12-01
Series:Chemistry Central Journal
Subjects:
Banana fruit
Sodium dichloroisocyanurate
Ripening
Ethylene
Antioxidant activity
Metabolomics
Online Access:http://link.springer.com/article/10.1186/s13065-018-0503-5

Internet

http://link.springer.com/article/10.1186/s13065-018-0503-5

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