Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage.

Zhang Y, Li S, Deng M, Gui R, Liu Y, Chen X, Lin Y, Li M, Wang Y, He W, Chen Q, Zhang Y, Luo Y, Wang X, Tang H

DOI: 10.1016/j.fochx.2022.100384
Published: 2022 Oct 30
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2022.100384,
  title = {Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage.},
  author = {Zhang Y and Li S and Deng M and Gui R and Liu Y and Chen X and Lin Y and Li M and Wang Y and He W and Chen Q and Zhang Y and Luo Y and Wang X and Tang H},
  year = {2022},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2022.100384},
  url = {https://doi.org/10.1016/j.fochx.2022.100384}
}

RIS

TY  - JOUR
TI  - Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage.
AU  - Zhang Y
AU  - Li S
AU  - Deng M
AU  - Gui R
AU  - Liu Y
AU  - Chen X
AU  - Lin Y
AU  - Li M
AU  - Wang Y
AU  - He W
AU  - Chen Q
AU  - Zhang Y
AU  - Luo Y
AU  - Wang X
AU  - Tang H
PY  - 2022
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2022.100384
UR  - https://doi.org/10.1016/j.fochx.2022.100384
ER  -

APA

Y, Z., S, L., M, D., R, G., Y, L., X, C., Y, L., M, L., Y, W., W, H., Q, C., Y, Z., Y, L., X, W., & H, T. (2022). Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2022.100384

Source records

pubmed · retrieved 2026-11-10T14:24:04.882Z