Referensi:
Zhang, W., Jiang, H., Cao, J., & Jiang, W. (2021). Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables. Trends in Food Science & Technology, 113, 355-365.
Shan, Y., Zhang, D., Luo, Z., Li, T., Qu, H., Duan, X., & Jiang, Y. (2022). Advances in chilling injury of postharvest fruit and vegetable: Extracellular ATP aspects. Comprehensive Reviews in Food Science and Food Safety, 21(5), 4251-4273.
Nian, Y., Wang, N., Li, R., Shao, Y., & Li, W. (2022). Cold shock treatment alleviates chilling injury in papaya fruit during storage by improving antioxidant capacity and related gene expression. Scientia Horticulturae, 294, 110784.
Rodrigues, C., Gaspar, P. D., Simões, M. P., Silva, P. D., & Andrade, L. P. (2022). Review on techniques and treatments toward the mitigation of the chilling injury of peaches. Journal of Food Processing and Preservation, 46(8), e14358.
