Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries

Abstract To investigate the impact of abscisic acid (ABA) on the postharvest flavor and quality of blueberries, this study employed different concentrations of ABA (400 μM ABA, 600 μM ABA, and 800 μM ABA) to treat the blueberries. The treated blueberries were then stored at 4°C (~80% relative humidi...

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出版年:	eFood
主要な著者:	Huiru Qiao, Weijie Wu, Yiqin Zhang, Qi Kong, Hangjun Chen, Lishu Wang, Xiangjun Fang, Haiyan Gao
フォーマット:	論文
言語:	英語
出版事項:	Wiley 2024-06-01
主題:	abscisic acid fatty acid metabolism rabbiteye blueberry volatile flavor substances
オンライン･アクセス:	https://doi.org/10.1002/efd2.148