ShareBiochemical and microbial changes during the storage of minimally processed cantaloupe.
Author(s) : LAMIKANRA O., CHEN J. C., BANKS D., et al.
Type of article: Article
Summary
Measurements were determined at 4 and 20 °C. Evolution of organic acids and sugars suggest malolactic fermentation. Gram-positive and Gram-negative microorganisms were studied. Eighteen amino acids were present, mainly aspartic acid, glutamic acid, arginine and alanine. Lactic acid and lactic acid bacteria can be used as quality control markers in minimally processed fruits.
Details
- Original title: Biochemical and microbial changes during the storage of minimally processed cantaloupe.
- Record ID : 2003-1363
- Languages: English
- Source: J. agric. Food Chem. - vol. 48 - n. 12
- Publication date: 2000
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Variation; Treatment; Temperature; Microbiological quality; Physiology; Melon; Cold storage; Fruit
-
Cold storage of different melon cultivars: effe...
- Author(s) : BRIGATI S., CACCIONI D. R. L.
- Date : 1994/09/07
- Languages : English
- Source: Refrigeration and the Quality of Fresh Vegetables.
- Formats : PDF
View record
-
Effect of hot water and hydrogen peroxide treat...
- Author(s) : UKUKU D. O., PILIZOTA V., SAPERS G. M.
- Date : 2004/03
- Languages : English
- Source: Journal of Food Protection - vol. 67 - n. 3
View record
-
Effects of storage temperature and duration on ...
- Author(s) : YEOUNG Y. R., JEONG C. S., KIM H. K.
- Date : 1996
- Languages : Korean
- Source: J. korean Soc. hortic. Sci. - vol. 37 - n. 2
View record
-
On changes of postharvest ethylene release and ...
- Author(s) : NIU Q. L., HUANG D. F., CHENG H.
- Date : 1998
- Languages : Chinese
- Source: Adv. Hortic. - vol. 2
View record
-
Use of mild heat pre-treatment for quality rete...
- Author(s) : LAMIKANRA O., BETT-GARBER K. L., INGRAM D. A., et al.
- Date : 2005/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 70 - n. 1
View record