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Low temperature storage alleviates internal browning of 'Comte de Paris' winter pineapple fruit by reducing phospholipid degradation, phosphatidic acid accumulation and membrane lipid peroxidation processes.
Hong K, Yao Q, Golding JB, Pristijiono P, Zhang X, Hou X, Yuan D, Li Y, Chen L, Song K, Chen J. Hong K, et al. Among authors: li y. Food Chem. 2023 Mar 15;404(Pt B):134656. doi: 10.1016/j.foodchem.2022.134656. Epub 2022 Oct 26. Food Chem. 2023. PMID: 36323018
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