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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.27 no.7, 2020년, pp.837 - 849
Yang, Haejo , Beak, Dong Ryeol , Park, Me Hea
Pink-colored tomatoes have higher sugar content than the red-colored tomatoes; however, they are more prone to fruit cracking during cultivation and transportation owing to their lower firmness. Short-term high CO2 and ClO2 gas treatments were used to prevent chilling injury and reduce decay incide...
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