Sabban-Amin, R., Dept. of Postharvest Science of Fresh Produce, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel Feygenberg, O., Dept. of Postharvest Science of Fresh Produce, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel Belausov, E., Dept. of Plant Science, The Volcani Center, Israel Pesis, E., Dept. of Postharvest Science of Fresh Produce, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Low oxygen and 1-MCP pretreatments delay superficial scald development by reducing reactive oxygen species (ROS) accumulation in stored 'Granny Smith' apples
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Sabban-Amin, R., Dept. of Postharvest Science of Fresh Produce, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel Feygenberg, O., Dept. of Postharvest Science of Fresh Produce, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel Belausov, E., Dept. of Plant Science, The Volcani Center, Israel Pesis, E., Dept. of Postharvest Science of Fresh Produce, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Low oxygen and 1-MCP pretreatments delay superficial scald development by reducing reactive oxygen species (ROS) accumulation in stored 'Granny Smith' apples