High Carbon Dioxide Treatment Modulates Sugar Metabolism and Maintains the Quality of Fresh-Cut Pear Fruit

The purpose of this study is to explore the effect of 10% carbon dioxide (CO₂) on the fruit quality and sugar metabolism of fresh-cut pear during storage. The results indicated that carbon dioxide treatment maintained fruit quality by delaying the decline of firmness and promo...

Full description

Bibliographic Details

Published in:	Molecules
Main Authors:	Di Wang, Quan Ma, Tarun Belwal, Dong Li, Wenxuan Li, Li Li, Zisheng Luo
Format:	Article
Language:	English
Published:	MDPI AG 2020-09-01
Subjects:	carbon dioxide fresh-cut fruit pear sugar metabolism
Online Access:	https://www.mdpi.com/1420-3049/25/18/4261