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
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Variation; Treatment; Temperature; Microbiological quality; Physiology; Melon; Cold storage; Fruit
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