ShareDisease incidence, physicochemical changes and taste of bananas treated with acetic acid or vinegar.
Author(s) : ETHUGALA C. V., KARUNARATNE A. M.
Type of article: Article
Summary
The present study has two distinct objectives: 1) to determine physicochemical changes and sensory preferences of bananas treated with 0.2% acetic acid, and 2) to explore the possibility of using vinegar available from local retail shops instead of glacial acetic acid, for treating bananas.
Details
- Original title: Disease incidence, physicochemical changes and taste of bananas treated with acetic acid or vinegar.
- Record ID : 2002-2954
- Languages: English
- Source: Fruits - vol. 57 - n. 1
- Publication date: 2002/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fruit
- Keywords: Vinegar; Variety; Banana; Tropical fruit; Storage life; Additive; Acetic acid
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