ShareShelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe.
Author(s) : O'CONNOR-SHAW R. E., ROBERTS R., FORD A. L., NOTTINGHAM S. M.
Type of article: Article
Summary
Minimally processed fruit had longer shelf life at 4 deg C than at temperatures recommended for whole fruit when these were greater than 4 deg C. Spoilage of 4 deg C-stored kiwifruit, papaya and pineapple pieces was not a consequence of microbial growth.
Details
- Original title: Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe.
- Record ID : 1995-3594
- Languages: English
- Source: Ital. J. Food Sci. - vol. 59 - n. 6
- Publication date: 1994/11
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (9)
See the source
Indexing
- Themes: Fruit
- Keywords: Prepared food; Pineapple; Papaya; Microbiology; Treatment; Ready to use; Melon; Kiwifruit; Tropical fruit; Fruit; Storage life
-
Minimal processing of tropical fruits.
- Author(s) : SIRIPHANICH J.
- Date : 1994
- Languages : English
View record
-
Changes in sensory quality and fermentative vol...
- Author(s) : PORTELA S., NIE X., SUSLOW T., et al.
- Date : 1997/07/13
- Languages : English
- Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
View record
-
New approaches in improving the shelf life of m...
- Author(s) : AHVENAINEN R.
- Date : 1996
- Languages : English
- Source: Trends Food Sci. Technol. - vol. 7 - n. 6
View record
-
Quality and shelf life of prepeeled vacuum-pack...
- Author(s) : CHASSERY S., GORMLEY T. R.
- Date : 1994
- Languages : English
- Source: Farm Food - vol. 4 - n. 2
View record
-
Growth potential of Escherichia coli O157:H7 on...
- Author(s) : ABADIAS M., ALEGRE I., OLIVEIRA M., et al.
- Date : 2012/09
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 27 - n. 1
View record