ShareEffects of treatment with elevated carbon dioxide levels on the sensory quality of asparagus.
Author(s) : CORRIGAN V. K., CARPENTER A.
Type of article: Article
Summary
High CO2 concentrations could be used for spear storage, provided the concentration was not higher than 60% and the storage period not longer than 4 days.
Details
- Original title: Effects of treatment with elevated carbon dioxide levels on the sensory quality of asparagus.
- Record ID : 1995-2994
- Languages: English
- Source: N. Z. J. Crop hortic. Sci. - vol. 21 - n. 4
- Publication date: 1993
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Asparagus; Quality; Vegetable; Cold storage; CO2
-
Sensory and instrumental evaluation of the text...
- Author(s) : BERNALTE GARCIA M. J., HERNANDEZ MENDEZ M. T., CARBALLO GARCIA B. M.
- Date : 1994
- Languages : Spanish
- Source: Acta Alimentaria - vol. 31 - n. 255
View record
-
Postharvest quality dynamic of fresh-cut aspara...
- Author(s) : KADAU R., HUYSKENS-KEIL S., GOSSMANN M., et al.
- Date : 2003/02
- Languages : English
- Source: Proceedings of the International Conference Postharvest Unlimited.
View record
-
Sensory and instrumental evaluation of texture ...
- Author(s) : BERNALTE GARCIA M. J., HERNANDEZ MENDEZ M. T., CARBALLO GARCIA B. M.
- Date : 1994
- Languages : Spanish
- Source: Acta Alimentaria - vol. 31 - n. 255
View record
-
Effects of modified atmospheres on textural and...
- Author(s) : EVERSON H. P., WALDRON K. W., GEESON J. D., et al.
- Date : 1992/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 2
View record
-
Influence of washing and packaging on the senso...
- Author(s) : SIMÓN A., GONZÁLEZ-FANDOS E., TOBAR V.
- Date : 2004/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 1
View record