ShareVacuum infiltration of polyamines increases firmness of strawberry slices under various storage conditions.
Author(s) : PONAPPA T., SCHEERENS J. C., MILLER A. R.
Type of article: Article
Summary
Strawberry slices were infiltrated with different polyamines (spermine, spermidine, putrescine) to determine the changes in firmness (texture) of the fruit under different temperature conditions. The effects obtained were similar to that of calcium chloride.
Details
- Original title: Vacuum infiltration of polyamines increases firmness of strawberry slices under various storage conditions.
- Record ID : 1994-0955
- Languages: English
- Source: Ital. J. Food Sci. - vol. 58 - n. 2
- Publication date: 1993/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fruit
- Keywords: Strawberry; Slice; Texture; Cold storage; Fruit; Additive
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- Date : 2000/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 1
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- Author(s) : BOEHME T., JUNG G., WOLF W.
- Date : 1995/11/22
- Languages : German
- Source: DKV-Tagungsbericht 1995, Ulm.
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Cultivar variation on response of strawberry fr...
- Author(s) : WATKINS C. B., MANZANO-MENDEZ J. E., NOCK J. E., et al.
- Date : 1999
- Languages : English
- Source: J. Sci. Food Agric. - vol. 79 - n. 6
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Texture changes in fresh cut celery during refr...
- Author(s) : VIÑA S. Z., CHAVES A. R.
- Date : 2003
- Languages : English
- Source: J. Sci. Food Agric. - vol. 83 - n. 13
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Strawberry texture and pectin content as affect...
- Author(s) : YU L., REITMEIER C. A., LOVE M. H.
- Date : 1996/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 4
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