ShareExposure of tomato fruit to 1-MCP improves quality of stored slices.
Author(s) : PANGARIBUAN D. H., IRVING D. E., O'HARE T. J.
Details
- Original title: Exposure of tomato fruit to 1-MCP improves quality of stored slices.
- Record ID : 2005-2045
- Languages: English
- Publication date: 2003/10/01
- Source: Source: Proc. aust. postharvest Hortic. Conf., Brisbane
254-255; 6 ref.
Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Tomato; Variety; Slice; Treatment; Quality; Cold storage; Volatile compound
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The relationship between volatile production, f...
- Author(s) : ECHEVERRIA G., FUENTES M. T., GRAELL J., et al.
- Date : 2003
- Languages : English
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Effect of an ethylene absorbent on quality of t...
- Author(s) : PANGARIBUAN D. H., IRVING D. E., O'HARE T. J.
- Date : 2003/10/01
- Languages : English
View record
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Use of natural volatile compounds for preservin...
- Author(s) : ARCHBOLD D. D., HAMILTON-KEMP T. R., LANGLOIS B. E., BARTH M. M.
- Date : 1996/10/02
- Languages : English
- Source: New Developments in Refrigeration for Food Safety and Quality.
- Formats : PDF
View record
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Influence of cutting and storage temperature on...
- Author(s) : CONESA M. A., ESCALONA V. H., ARTÉS F., et al.
- Date : 2000/10/19
- Languages : English
- Formats : PDF
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Quality of heat treated tomatoes after storage.
- Author(s) : HAKIM A., KAUKOVIRTA E., PEHU E., VOIPIO I.
- Date : 1996/08/04
- Languages : English
View record