ShareEffect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit.
Author(s) : BUDU A. S., JOYCE D. C.
Type of article: Article
Summary
Rapid deterioration is a problem with minimally processed pineapple fruit. Effects of 1-methylcyclopropene treatment with or without ascorbic acid treatment on respiration rate, browning and other quality parameters were investigated for minimally processed pineapple cv. Smooth Cayenne fruit stored at 4.5 °C for 12 days in air.
Details
- Original title: Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit.
- Record ID : 2004-1241
- Languages: English
- Source: Aust. J. exp. Agric. - vol. 43 - n. 2
- Publication date: 2003
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Postharvest treatment; Pineapple; Measurement; Respiration; Cold storage; Acidity; CO2
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