Short-term gaseous treatments improve rachis browning in red and white table grapes stored at low temperature: molecular mechanisms underlying its beneficial effect

HIGHLIGHTS

• who: Irene Romero and collaborators from the Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, Madrid, Spain have published the Article: Short-Term Gaseous Treatments Improve Rachis Browning in Red and White Table Grapes Stored at Low Temperature: Molecular Mechanisms Underlying Its Beneficial Effect, in the Journal: (JOURNAL) of 27/09/2022
• what: This work provides new insight into specific responses modulated by the gaseous treatment focused on mitigating rachis browning independently of the cultivar. This work proposes a study to elucidate the molecular mechanisms implicated . . .
  

   

  

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