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Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation

Ying Qi1, Chunli Li1, Hao Li1

  • 1National-Local Joint Engineering Laboratory for Energy Conservation in Chemical Process Integration and Resources Utilization, Tianjin Key Laboratory of Chemical Process Safety, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, People's Republic of China.

Journal of Agricultural and Food Chemistry
|August 31, 2021
PubMed

Keywords:
catalystethylenefruit and vegetable preservationlow-temperature catalytic oxidation

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