ShareMaintaining quality of fresh-cut kiwifruit with volatile compounds.
Author(s) : WANG C. Y., BUTA J. G.
Type of article: Article
Summary
The effects of various concentrations of volatile compounds (methyl jasmonate, absolute ethanol, isopropyl alcohol, 1-propanol and methanol) on the quality of fresh-cut kiwifruit were investigated. Methyl jasmonate induced less decay, higher sugar and organic acid levels but did not affect ethylene production.
Details
- Original title: Maintaining quality of fresh-cut kiwifruit with volatile compounds.
- Record ID : 2003-2411
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 28 - n. 1
- Publication date: 2003/04
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Quality; Fresh produce; Optimization; Kiwifruit; Tropical fruit; Additive
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- Date : 1999/03
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 15 - n. 3
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- Date : 1998
- Languages : English
- Source: Ciênc. Tecnol. Aliment. Int. - vol. 4 - n. 2
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Influence of firmness of raw fruit on quality o...
- Author(s) : TORREGGIANI D., FORNI F., MAESTRELLI A.
- Date : 1992
- Languages : Italian
- Source: Atti IVTPA - vol. 15
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Effects of super atmospheric oxygen levels on p...
- Author(s) : KADER A. A., BEN-YEHOSHUA S.
- Date : 2000/08
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 20 - n. 1
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Quality changes in fresh cut tomato as affected...
- Author(s) : GIL M. I., CONESA M. A., ARTÉS F.
- Date : 2002/06
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 25 - n. 2
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