ShareFourier transform infrared spectra of zucchini squash stored at chilling or nonchilling temperatures.
Author(s) : BUTA J. G., QI L., WANG C. Y.
Type of article: Article
Summary
Fourier transform infrared spectroscopy was used to investigate spectral changes in the epidermis of marrows (Cucurbita pepo) resulting from low temperature storage-chilling (5 deg C) or non-chilling (15 deg C). It is concluded that Fourier transform infrared spectroscopy is a rapid way of detecting changes in chilled tissues before the eventual appearance of visible symptoms.
Details
- Original title: Fourier transform infrared spectra of zucchini squash stored at chilling or nonchilling temperatures.
- Record ID : 1999-3691
- Languages: English
- Source: Environ. exp. Bot. - vol. 38 - n. 1
- Publication date: 1997
Links
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Indexing
- Themes: Vegetables
- Keywords: Infrared; Gourd; Deterioration; Chilling; Puree; Spectroscopy; Vegetable; Detection
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