Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways

Published 2019 View Full Article

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Title
Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways
Authors
Keywords
-
Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 156, Issue -, Pages 110939
Publisher
Elsevier BV
Online
2019-06-23
DOI
10.1016/j.postharvbio.2019.110939

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