Short-term pretreatment with high CO2 alters organic acids and improves cherry tomato quality during storage

Title
Short-term pretreatment with high CO2 alters organic acids and improves cherry tomato quality during storage
Authors
Keywords
decay, flavor, shelf life, storage temperature
Journal
Horticulture Environment and Biotechnology
Volume 58, Issue 2, Pages 127-135
Publisher
Springer Nature
Online
2017-04-19
DOI
10.1007/s13580-017-0198-x

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