SharePhysiology of lightly processed fruits and vegetables.
Author(s) : BRECHT J. K.
Type of article: Article
Summary
The author presents the consequences of wounding (ethylene synthesis induction, membrane lipid degradation, elevated respiration, oxidative browning, wound healing, secondary metabolites, water loss) and the variables affecting tissue response to wounding (species and variety, physiological maturity, severity of wounding, temperature, water vapour pressure deficit, atmospheric composition, chemical treatments).
Details
- Original title: Physiology of lightly processed fruits and vegetables.
- Record ID : 1996-2385
- Languages: English
- Source: HortScience - vol. 30 - n. 1
- Publication date: 1995/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Fruit;
Vegetables;
Precooked food - Keywords: Prepared food; Chilling; Ready to use; Physiology; Vegetable; Fruit
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MINIMALLY PROCESSED FOODS TECHNOLOGY.
- Author(s) : YILDIZ F.
- Date : 1991
- Languages : Turkish
- Source: Tarim Köy - n. 68
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Selection of cultivars for lightly processed fr...
- Author(s) : ROMIG W. R.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
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Edible coatings for lightly processed fruits an...
- Author(s) : BALDWIN E. A., NISPEROS-CARRIEDO M. O., BAKER R. A.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
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Microbial safety of ready-to-eat salads and min...
- Author(s) : HEARD G.
- Date : 2000/03
- Languages : English
- Source: Food Sci. Technol. Today - vol. 14 - n. 1
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Predicting film permeability needs for modified...
- Author(s) : CAMERON A. C., CHOWDARY-TALASILA P., JOLES D. W.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
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