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Cold storage is the primary postharvest technology used to maintain fruit quality and is generally employed to prolong the storage life of ‘Nanguo’ pears (Pyrus ussuriensis Maxim). However, pericarp browning gradually appeared when ‘Nanguo’ pears were kept at 20°C after storage for 120 and 180d at 0°C. In this study, changes in the browning substrate and activity of key enzyme, membrane permeability,...
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