Advances in Studies of the Effects of High Oxygen Concentrations on Postharvest Physiology of Fresh Fruits and Vegetables
高氧对果蔬采后生理影响研究进展

This review describes effects of high oxygen concentration on postharvest physiology and quality of fresh fruits and vegetables, including respiration, ethylene production and action, tissue browning, reactive oxygen species metabolism and antioxidative activity, and flavor. Responses of microorganisms in vivo and in vitro to elevated oxygen are also discussed.