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Korla fragrant pears were treated with CaCl2 and carboxymethyl chitosan coating (CC), while distilled water was used as control (CK) to clarify the effects of CaCl2 and CC treatments on the after‐ripening of Korla fragrant pears in cold storage. The results showed that the CaCl2 and CC treatments could maintain the balance of cell wall components and active oxygen metabolism, reduce membrane lipid...
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