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Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage

Food ChemistryChemical EngineeringGreen Pepper FruitEngineeringEnvironmental EngineeringBioremediationGreen ChemistryChlorine DioxideRipeningPost-harvest PhysiologySynergistic Inhibitory Effect