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
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Asparagus; Quality; Vegetable; Cold storage; CO2
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