Share

Effects of a short-duration, high carbon dioxide treatment on the quality of strawberries.

[In Japanese. / En japonais.]

Author(s) : GOTO T., GOTO M., CHACHIN K., IWATA T.

Type of article: Article

Summary

Influence of carbon dioxide treatment, at 1 or 20 deg C, on the appearance, the firmness, the glucide and ascorbic acid content, the anthocyanin and pectin compound concentrations, and the colour of the fruits during storage. The treated fruits are firmer than those not treated.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1996-0248
  • Languages: Japanese
  • Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 3
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing