Effect of Cold Shock Treatment on the Quality and Anti-oxidative Enzyme Activities of Nectarine Fruits during Storage
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Abstract:
The nectarine variety Qinguang 2 was used to study the effects of cold shock treatment on the quality and related anti-oxidative enzyme activities of nectarine fruits during cold storage. The results illustrated that the 3.5 hour treatment with zero degee
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XIONG Xing-miao, RAO Jing-ping, DAI Si-qin, FANG Qi-zhi. Effect of Cold Shock Treatment on the Quality and Anti-oxidative Enzyme Activities of Nectarine Fruits during Storage[J]. Acta Botanica Boreali-Occidentalia Sinica,2006,26(3):
