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The aroma of Nanguo pear directly impacts its quality. This study investigated effects of 1‐methylcyclopropene treatment on aroma metabolic pathway of Nanguo pear (Pyrus ussuriensis Maxim.). Nanguo pear were treated with 0.75 μL/L 1‐methylcyclopropene for 24 h at 20C immediately after harvesting, and placed at room temperature for 7 days, and then refrigerated at 0 ± 0.5C for 3 and 5 months. The control...
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