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For: Haider S, Ahmad S, Sattar Khan A, Anjum MA, Nasir M, Naz S. Effects of salicylic acid on postharvest fruit quality of “Kinnow” mandarin under cold storage. Scientia Horticulturae 2020;259:108843. [DOI: 10.1016/j.scienta.2019.108843] [Cited by in Crossref: 14] [Cited by in F6Publishing: 5] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
1 Wang Z, Li J, Liu J, Tian X, Zhang D, Wang Q. Management of blue mold (Penicillium italicum) on mandarin fruit with a combination of the yeast, Meyerozyma guilliermondii and an alginate oligosaccharide. Biological Control 2021;152:104451. [DOI: 10.1016/j.biocontrol.2020.104451] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
2 Ali S, Anjum MA, Ejaz S, Hussain S, Ercisli S, Saleem MS, Sardar H. Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of 'Kinnow' mandarin fruits during low temperature storage. Int J Biol Macromol 2021;168:77-85. [PMID: 33301851 DOI: 10.1016/j.ijbiomac.2020.12.028] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
3 Adhikary T, Gill PS, Jawandha SK, Bhardwaj RD, Anurag RK. Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage. J Sci Food Agric 2021;101:853-62. [PMID: 32726459 DOI: 10.1002/jsfa.10692] [Cited by in Crossref: 4] [Article Influence: 2.0] [Reference Citation Analysis]
4 Fabroni S, Amenta M, Timpanaro N, Todaro A, Rapisarda P. Change in taste-altering non-volatile components of blood and common orange fruit during cold storage. Food Research International 2020;131:108916. [DOI: 10.1016/j.foodres.2019.108916] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
5 Baswal A, Dhaliwal H, Singh Z, Mahajan B, Gill K. Postharvest application of methyl jasmonate, 1-methylcyclopropene and salicylic acid extends the cold storage life and maintain the quality of ‘Kinnow’ mandarin (Citrus nobilis L. X C. deliciosa L.) fruit. Postharvest Biology and Technology 2020;161:111064. [DOI: 10.1016/j.postharvbio.2019.111064] [Cited by in Crossref: 18] [Cited by in F6Publishing: 4] [Article Influence: 9.0] [Reference Citation Analysis]
6 Kahramanoğlu İ, Chen C, Chen Y, Chen J, Gan Z, Wan C. Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping. Journal of Food Quality 2020;2020:1-12. [DOI: 10.1155/2020/8524952] [Cited by in Crossref: 8] [Cited by in F6Publishing: 2] [Article Influence: 4.0] [Reference Citation Analysis]