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Vitamin C retention in fresh-cut potatoes.

Author(s) : TUDELA J. A., ESPÍN J. C., GIL M. I.

Type of article: Article

Summary

The vitamin C content of fresh-cut potatoes was retained in air storage after 6 days at 4 °C while it was reduced in modified-atmosphere packaging storage and frozen storage at -22 °C.

Details

  • Original title: Vitamin C retention in fresh-cut potatoes.
  • Record ID : 2003-2436
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 26 - n. 1
  • Publication date: 2002/08

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