The Effect of Postharvest Storage Temperatures on Fruit Flavor Constituents in ‘Wushancuili’ Plum

Chinese plum (<i>Prunus salicina</i>) cv. Wushancuili has a green coloration, high fruit quality, and is economically important in eliminating poverty and protecting ecology in the Yangtze River Three Gorges Reservoir. However, large-scale production and synchronous ripening times presen...

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Bibliographic Details

Published in:	Horticulturae
Main Authors:	Qinyu Feng, Zhichao Wang, Wei Xiong, Wenbin Kong, Ming Huang, Wanpeng Xi, Kun Zhou
Format:	Article
Language:	English
Published:	MDPI AG 2024-04-01
Subjects:	Chinese plum storage temperature soluble sugars organic acids aromatic compounds
Online Access:	https://www.mdpi.com/2311-7524/10/4/414