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Lemon myrtle and lemon scented tea tree essential oils as potential inhibitors of green mould on citrus fruits

Pre-storage fumigation with hydrogen sulphide inhibits postharvest senescence of Valencia and Navel oranges and 'Afourer' mandarins

Inhibition of postharvest senescence of green leafy vegetables by exogenous D-cysteine and L-cysteine as precursors of hydrogen sulphide

Effect of low-pressure storage on the quality of green capsicums (Capsicum annum L.)

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

Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes

Use of low-pressure storage to improve the quality of tomatoes

Nitric oxide inhibits cut-surface browning in four lettuce types

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

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