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Changes in Fruit Softening and Antioxidative Levels of Japanese Persimmon ‘Fuyu’ Stored at Different Temperatures
Japanese Persimmon Different Temperatures Fruit Softening
2009/7/13
The fruits of a Japanese persimmon ‘Fuyu’ were preserved at low (5°C) and normal temperature (20°C) for 30 days, and relations between change in fruit firmness and changes in respiration rate, ethylen...