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1 Goto, T., "The mechanism of the increase of firmness in strawberry fruit treated with 100% CO2" 43 : 1158-1162, 1996
2 Tanaka, Y., "Studies on the CA-storage of fruits and vegetables. II. Effect of CA-storage and CO2 short term treatment on the quality of strawberry" 71-77, 1970
3 Huber, D. J., "Strawberry fruit softening: The potential roles of polyuronides and hemicelluloses" 49 : 1310-1315, 1984
4 Werner, R. A., "Rehardening of peach fruit in cold storage" 103 : 90-91, 1978
5 Werner, R.A., "Rapid changes in the firmness of peaches as influenced by temperature" 13 : 470-471, 1978
6 Pelayo, C., "Postharvest life and flavor quality of three strawberry cultivars kept at 5 degrees C in air or air + 20 kPa CO2" 27 : 171-183, 2003
7 Smith, R.B., "Postharvest carbon dioxide treatment enhances firmness of several cultivars of strawberry" 27 : 420-421, 1992
8 Harker, F. R., "Physical and mechanical changes in strawberry fruit after high carbon dioxide treatments" 19 : 139-146, 2000
9 Nunes, M. C. N., "Physical and chemical quality characteristics of strawberries after storage are reduced by a short delay to cooling" 6 : 17-28, 1995
10 Sila, D. N., "Non-enzymatic depolymerization of carrot pectin: Toward a better understanding of carrot texture during thermal processing" 71 : 1-E9, 2006
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