Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (9): 2075-2082.DOI: 10.11869/j.issn.100-8551.2021.09.2075
• Food Irradiation·Food Science • Previous Articles Next Articles
CAO Tingting1(), ZHANG Meng1, CHENG Ziwei1, JIN Wenyuan2, JIN Peng1, ZHENG Yonghua1,*(
)
Received:
2020-07-16
Accepted:
2020-08-21
Online:
2021-09-10
Published:
2021-07-22
Contact:
ZHENG Yonghua
曹婷婷1(), 张萌1, 程紫薇1, 金文渊2, 金鹏1, 郑永华1,*(
)
通讯作者:
郑永华
作者简介:
曹婷婷,女,主要从事果蔬采后生物学与贮藏保鲜研究。E-mail: 2018108079@njau.edu.cn
基金资助:
CAO Tingting, ZHANG Meng, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua. Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant System of Eggplant Fruit[J]. Journal of Nuclear Agricultural Sciences, 2021, 35(9): 2075-2082.
曹婷婷, 张萌, 程紫薇, 金文渊, 金鹏, 郑永华. 高湿贮藏对茄子冷害及抗氧化系统的影响[J]. 核农学报, 2021, 35(9): 2075-2082.
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URL: https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2021.09.2075
Fig.1 Effect of high humidity storage on chilling injury index (A) and relative electric conductivity (B) in eggplant fruit during cold storage Note: Different lowercase letters mean significant difference at 0.05 level in the same storage time. The same as following.
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