Effects of low-temperature conditioning on browning, reactive oxygen species metabolism, and quality attributes of “Dajixin” wampee (Clausena lansium) fruit during cold storage at 3 °C for 16 days
Food Science and Technology International
Published online on August 14, 2026
Abstract
Food Science and Technology International, Ahead of Print.
This study investigated the effects of three low-temperature conditioning (LTC) treatments on the storage quality and postharvest physiology of “Dajixin” wampee (Clausena lansium) fruit during cold storage at 3 °C for 16 days. Treatments included LTC 1 (...
This study investigated the effects of three low-temperature conditioning (LTC) treatments on the storage quality and postharvest physiology of “Dajixin” wampee (Clausena lansium) fruit during cold storage at 3 °C for 16 days. Treatments included LTC 1 (...