1.
The Effect of 1-MCP Treatment on Persimmon Fruits during Ripening and Softening;
1-MCP处理对杮果实成熟软化的影响
2.
Effects of 1-MCP on Ripening and Softening of Nectarine;
1-MCP处理对油桃果实软化衰老的影响
3.
Study on Postharvest of Characteristics Sweet Persimmon and the Effect of 1-MCP;
甜柿采后生理特性及对1-MCP处理效应的研究
4.
Effects of 1-MCP Application on Postharvest Physiology and Fresh-keeping of‘Whangkeumbae’Pear Fruits
1-MCP处理对黄金梨采后生理及保鲜效果的影响
5.
Study on Preservation of Tropical Fruit by Using Chitosan and 1-Methylcyclopropene Treatment;
壳聚糖、1-MCP处理对热带水果保鲜的研究
6.
Study on the Responses Qinmei and Hayward Kiwifruits to 1-Methylcycloopropene;
‘秦美’和‘海沃德’猕猴桃对采后1-MCP处理的反应
7.
Effects of 1-Methylcyclopropene on Senescence and Quality Maintenance in Leafy Vegetables;
1-MCP处理对叶菜采后衰老及贮藏效果的研究
8.
Effect of 1-MCP and MA Storage on Postharvest Quality of Fragrant Pear Fruit
1-MCP处理MA贮藏对采后香梨贮藏品质的影响
9.
Effect of MA Packaging and 1-MCP Treatment on Qualities of Apple during Storage
MA包装与1-MCP处理对苹果的贮藏效应研究
10.
Effects of 1-MCP on Post-harvest Storage Quality of Xiema Apricot
1-MCP处理对歇马杏采后保鲜效果的影响
11.
Effects of 1-methylcyclopropene Treatment on the Cucumber Fruit Quality during Low Temperature Storage
1-MCP处理对黄瓜冷藏期间保鲜效果的影响
12.
Effect of 1-MCP on Postharvest Physiology and Fresh-Keeping of Winter Jujube during Cold Storage;
1-MCP处理对冬枣冷藏期间生理代谢及保鲜效果的影响
13.
Study on the Effect of 1-MCP Treatment on Postharvest Physiology and Quality of Cucumis Melo L.cv Hetao;
1-MCP处理对河套蜜瓜采后生理及贮藏品质影响的研究
14.
Effect of 1-MCP Treatment on Physiology Property of Harvested Tomato Fruit at Different Maturation Stages
1-MCP处理对不同成熟度番茄采后生理效应的影响
15.
Effects of 1-MCP Treatment on Postharvest Physiology and Superficial Scald of Dangshansu Pear with Different Maturity
1-MCP处理对不同采收期砀山酥梨贮藏生理和黑皮病的影响
16.
Effects of 1-MCP Treatment on Physiology and Shelf-life Quality of Nanguo Pear with Different Pre-ripeness Degree after Storage
1-MCP处理对不同预熟南果梨贮后生理及货架品质的影响
17.
The Effect of 1-MCP Treatment on Ultrastructrue Changing of Persimmon Fruits During Ripening and Senescence;
1-MCP处理对柿果实成熟衰老过程中超微结构变化的影响
18.
The Effect of 1-MCP, MAP and Heat Treatment on Green Pepper's Physiology and Quality during the Storage;
1-MCP、MAP和热处理对青椒贮藏生理及品质的影响