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

Use of the nitric oxide-donor compound, diethylenetriamine-nitric oxide (DETANO), as an inhibitor of browning in apple slices

Maintaining quality of Japanese-style green tea after harvest

Recent trends in Australasian and world horticultural market access research and development

Effect of edible coatings on some quality characteristics of sweet cherries

Nitric oxide inhibits cut-surface browning in four lettuce types

The content of bioactive constituents as a quality index for Vietnamese teas

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

Efficacy of NO treatment to inhibit browning on fresh cut lettuce types

Fate of the phenolic compounds during olive oil production with the traditional press method

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

Total phenolic content and antioxidant activity of apple pomace aqueous extract: Effect of time, temperature and water to pomace ratio

Nitric oxide and postharvest stress of fruits, vegetables and ornamentals

Saving energy in storage and transport through ethylene control in lieu of low temperatures

Effects of continuous ethylene treatment on 'Navelina' orange fruit quality

Effects of very high carbon dioxide treatment and cold storage on the quality of Navel oranges

Effect of postharvest display conditions on cherry stem quality

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

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

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

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