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Beneficial impact of exogenous arginine, cysteine and methionine on postharvest senescence of broccoli

Food chemistry, 2021-02, Vol.338, p.128055-128055, Article 128055

2021

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Antifungal effect of gaseous nitric oxide on mycelium growth, sporulation and spore germination of the postharvest horticulture pathogens, Aspergillus niger, Monilinia fructicola and Penicillium italicum

Letters in applied microbiology, 2008-06, Vol.46 (6), p.688-692

2008

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Changes in valerenic acids content of valerian root ( Valeriana officinalis L. s.l.) during long-term storage

Food chemistry, 2009-07, Vol.115 (1), p.250-253

2009

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Advances in postharvest fruit and vegetable technology

Contemporary food engineering (Unnumbered), 2015

1, 2015

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Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning

Postharvest biology and technology, 2013-04, Vol.78, p.16-23

2013

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Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices

Food science & technology, 2015-11, Vol.64 (1), p.503-507

2015

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Reduction of energy usage during storage and transport of bananas by management of exogenous ethylene levels

Postharvest biology and technology, 2014-03, Vol.89, p.7-10

2014

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Browning on the surface of cut lettuce slices inhibited by short term exposure to nitric oxide (NO)

Food chemistry, 2008-04, Vol.107 (4), p.1387-1392

2008

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Use of a solid mixture containing diethylenetriamine/nitric oxide (DETANO) to liberate nitric oxide gas in the presence of horticultural produce to extend postharvest life

Nitric oxide, 2007-08, Vol.17 (1), p.44-49

2007

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Use of arginine to inhibit browning on fresh cut apple and lettuce

Postharvest biology and technology, 2016-03, Vol.113, p.66-68

2016

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Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables

Postharvest biology and technology, 2017-11, Vol.133, p.81-87

2017

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Postharvest dipping with 3,5,6-trichloro-2-pyridiloxyacetic acid solutions delays calyx senescence and loss of other postharvest quality factors of ‘Afourer’ mandarins, Navel and Valencia oranges

Scientia horticulturae, 2020-10, Vol.272, p.109572, Article 109572

2020

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Comparison of hydrogen sulphide with 1-methylcyclopropene (1-MCP) to inhibit senescence of the leafy vegetable, pak choy

Postharvest biology and technology, 2018-03, Vol.137, p.129-133

2018

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Inhibition of postharvest senescence of green leafy vegetables by exogenous D-cysteine and L-cysteine as precursors of hydrogen sulphide

The journal of horticultural science & biotechnology, 2019-09, Vol.94 (5), p.620-626

2019

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Role of sucrose phosphate synthase and vacuolar invertase in postharvest sweetening of immature sweetpotato tuberous roots (Ipomoea batatas (L.) Lam cv ‘Xinxiang’)

Scientia horticulturae, 2021-05, Vol.282, p.110007, Article 110007

2021

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Interaction of ethylene concentration and storage temperature on postharvest life of the green vegetables pak choi, broccoli, mint, and green bean

The journal of horticultural science & biotechnology, 2017-05, Vol.92 (3), p.288-293

2017

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Lemon myrtle and lemon scented tea tree essential oils as potential inhibitors of green mould on citrus fruits

The journal of horticultural science & biotechnology, 2022-07, Vol.97 (4), p.524-533

2022

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Chilling injury development of 'Tahitian' lime, 'Emperor' mandarin, 'Marsh' grapefruit and 'Valencia' orange

Journal of the science of food and agriculture, 1995-03, Vol.67 (3), p.335-339

1995

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Effect of ethylene on storage life of lettuce

Journal of the science of food and agriculture, 1995-10, Vol.69 (2), p.197-201

1995

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Storage at elevated ambient temperature and reduced ethylene delays degreening of Persian limes

Fruits (1978), 2017-09, Vol.72 (5), p.288-291

2017

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Effect of handling and storage on alkylamides and cichoric acid in Echinacea purpurea

Journal of the science of food and agriculture, 2000-07, Vol.80 (9), p.1402-1406

2000

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Use of 1-MCP to extend the time to ripen of green tomatoes and postharvest life of ripe tomatoes

Postharvest biology and technology, 2002-08, Vol.26 (1), p.85-90

2002

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Retention of green colour of tomatoes marketed as a green vegetable at ambient conditions in Cambodia with modified atmosphere storage and fumigation with 1-methylcyclopropene (1-MCP)

Fruits (1978), 2018-09, Vol.73 (5), p.265-282

2018

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Alkylamide and Cichoric Acid Levels in Echinacea purpurea Tissues During Plant Growth

Journal of herbs, spices & medicinal plants, 2000-05, Vol.7 (1), p.91-101

2000

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Sensory Perceptions by Koreans of Dry-Salted Wheat Noodles

Journal of the science of food and agriculture, 1997-06, Vol.74 (2), p.156-160

1997

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Beneficial impact of exogenous arginine, cysteine and methionine on postharvest senescence of broccoli

Antifungal effect of gaseous nitric oxide on mycelium growth, sporulation and spore germination of the postharvest horticulture pathogens, Aspergillus niger, Monilinia fructicola and Penicillium italicum

Changes in valerenic acids content of valerian root ( Valeriana officinalis L. s.l.) during long-term storage

Advances in postharvest fruit and vegetable technology

Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning

Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices

Reduction of energy usage during storage and transport of bananas by management of exogenous ethylene levels

Browning on the surface of cut lettuce slices inhibited by short term exposure to nitric oxide (NO)

Use of a solid mixture containing diethylenetriamine/nitric oxide (DETANO) to liberate nitric oxide gas in the presence of horticultural produce to extend postharvest life

Use of arginine to inhibit browning on fresh cut apple and lettuce

Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables

Postharvest dipping with 3,5,6-trichloro-2-pyridiloxyacetic acid solutions delays calyx senescence and loss of other postharvest quality factors of ‘Afourer’ mandarins, Navel and Valencia oranges

Comparison of hydrogen sulphide with 1-methylcyclopropene (1-MCP) to inhibit senescence of the leafy vegetable, pak choy

Inhibition of postharvest senescence of green leafy vegetables by exogenous D-cysteine and L-cysteine as precursors of hydrogen sulphide

Role of sucrose phosphate synthase and vacuolar invertase in postharvest sweetening of immature sweetpotato tuberous roots (Ipomoea batatas (L.) Lam cv ‘Xinxiang’)

Interaction of ethylene concentration and storage temperature on postharvest life of the green vegetables pak choi, broccoli, mint, and green bean

Lemon myrtle and lemon scented tea tree essential oils as potential inhibitors of green mould on citrus fruits

Chilling injury development of 'Tahitian' lime, 'Emperor' mandarin, 'Marsh' grapefruit and 'Valencia' orange

Effect of ethylene on storage life of lettuce

Storage at elevated ambient temperature and reduced ethylene delays degreening of Persian limes

Effect of handling and storage on alkylamides and cichoric acid in Echinacea purpurea

Use of 1-MCP to extend the time to ripen of green tomatoes and postharvest life of ripe tomatoes

Retention of green colour of tomatoes marketed as a green vegetable at ambient conditions in Cambodia with modified atmosphere storage and fumigation with 1-methylcyclopropene (1-MCP)

Alkylamide and Cichoric Acid Levels in Echinacea purpurea Tissues During Plant Growth

Sensory Perceptions by Koreans of Dry-Salted Wheat Noodles

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