Investigation of Effects of Cushioning Packaging on the Physiological and Quality Changes in Chinese Olive Fruits During Cold Chain Transportation.

In comparison with the control group, the unbuffering-packaged treated group kept a lower chlorophyll content, with highly significant differences during the shelf life 10–20 ( p < 0.01).

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Investigation of Antioxidative Enzyme Activities and Non-Enzymatic Antioxidant Contents in Chinese Olives Overall, the non-enzymatic antioxidant content in all fruits showed a trend of first rising and then decreasing as shelf life progressed ( Figure 2 A,B).

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