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Effect of Storage Temperature, Ripening Stage, and CO2 Treatment on Fruit Quality and Storage Life in Tomato (Solanum lycopersicum L.) for Fresh-Cut Use
신선편이 토마토를 위한 원료의 저장 온도, 숙성 정도 그리고 CO2 처리가 과실의 품질 및 저장기간에 미치는 영향

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Authors
정은호
Advisor
이승구
Issue Date
2009
Publisher
서울대학교 대학원
Keywords
저장온도Storage temperature숙성정도ripening품질quality에틸렌ethylene경도firmness신선편이fresh-cut
Description
Thesis(masters) --서울대학교 대학원 :식물생산과학부(원예과학전공), 2009.2.
Language
English
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000037240

https://hdl.handle.net/10371/29191
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College of Agriculture and Life Sciences (농업생명과학대학)Dept. of Plant Science (식물생산과학부)Theses (Master's Degree_식물생산과학부)
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