University of Tabriz Food Research Journal 2008-515X 27 4 2017 12 22 Preservation the quality of fresh cut persimmon by organic acids and 1-MCP Preservation the quality of fresh cut persimmon by organic acids and 1-MCP 61 72 6926 FA M Ahmadi J Erfani O Khademi Journal Article 2017 12 31 https://foodresearch.tabrizu.ac.ir/article_6926_26325cf6040fc2d365da31df7eb421ad.pdf