ShareEffect of different treatments on the evolution of polyamines during refrigerated storage of eggplants.
Author(s) : RODRÍGUEZ S. del C., LÓPEZ B., CHAVES A. R.
Type of article: Article
Summary
The applicability of a thermal treatment was compared with modified-atmosphere storage in relation to chilling injury and polyamine evolution in aubergines. The effects of temperature, respiration, ethylene production, packaging and hot air treatment were investigated in relation to chilling injury. Two free polyamines were found: putrescine and spermidine.
Details
- Original title: Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants.
- Record ID : 2003-1398
- Languages: English
- Source: J. agric. Food Chem. - vol. 49 - n. 10
- Publication date: 2001
Links
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Indexing
- Themes: Vegetables
- Keywords: Eggplant; Treatment; Amine; Quality; Vegetable; Cold storage
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