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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1999; 3(4):225-229

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.4.225

Article

에틸렌 처리가 토마토 후숙관련 색도 밥현 촉진에 미치는 영향

이귀 현1,*
Effects of Ethylene Treatment on Stimulating the Color Development Related to Postharvest Ripening of Tomatoes
Gwi-Hyun Lee1,*
1강원대학교 농업공학부
1Division of Agricultural Engineering, Kangwon National University
*Corresponding author: Gwi-Hyun Lee, Division of Agricultural Engineering, Kangwon National University, Chunchon 200701, Korea

ⓒ Copyright 1999 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 1999