Regulation of aroma retention in ‘Muscat Hamburg’ grapes by solid slow-release ClO2
Year: 2025
Type: article
Language: en
Topic: Postharvest Quality and Shelf Life Management
Authors and affiliations:
raw_author_name: Jie Ren
raw_affiliation_strings: College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, 300384, China
Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences (National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin)), State Key Laboratory of Vegetable Biobreeding, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin, 300384, China
raw_author_name: Xiaoxue Li
raw_affiliation_strings: Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences (National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin)), State Key Laboratory of Vegetable Biobreeding, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin, 300384, China
raw_author_name: Pufan Zheng
raw_affiliation_strings: Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences (National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin)), State Key Laboratory of Vegetable Biobreeding, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin, 300384, China
raw_author_name: Tong Li
raw_affiliation_strings: Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences (National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin)), State Key Laboratory of Vegetable Biobreeding, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin, 300384, China
raw_author_name: Na Zhang
raw_affiliation_strings: Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences (National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin)), State Key Laboratory of Vegetable Biobreeding, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin, 300384, China
raw_author_name: Hongyan Zhang
raw_affiliation_strings: College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, 300384, China
raw_author_name: Huqing Yang
raw_affiliation_strings: College of Food and Health, Zhejiang A&F University, Hangzhou, Zhejiang, 311300, China
raw_author_name: Ting Chen
raw_affiliation_strings: Fruit Tree Research Institute, Fujian Academy of Agricultural Sciences, Fujian, 350003, China
raw_author_name: Jinze Yu
raw_affiliation_strings: Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences (National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin)), State Key Laboratory of Vegetable Biobreeding, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin, 300384, China
raw_author_name: Chenghu Dong
raw_affiliation_strings: Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences (National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin)), State Key Laboratory of Vegetable Biobreeding, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin, 300384, China
raw_author_name: Arzu Şen
raw_affiliation_strings: Ataturk Horticultural Central Research Institute, 77102, Yalova, Turkey
raw_author_name: Zhiqiang Zhu
raw_affiliation_strings: Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences (National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin)), State Key Laboratory of Vegetable Biobreeding, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin, 300384, China
raw_author_name: Liya Liang
raw_affiliation_strings: College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, 300384, China
raw_author_name: Cunkun Chen
raw_affiliation_strings: Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences (National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin)), State Key Laboratory of Vegetable Biobreeding, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin, 300384, China