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IIR document
Amélioration de la durée de conservation et de la qualité de fruits et légumes frais : rétention superficielle d'agents de conservation avec des films et des enrobages comestibles.
Improvement of fresh fruits and vegetables shelf life and quality: surface retention of preservative agents using edible films and coatings.
Inactivation of Listeria monocytogenes on beef bologna and cheddar cheese using polyvinylidene chloride films containing sorbic acid.
Ascorbic acid and mineral content of minimally processed lettuce.
Hot air treatment effect on the postharvest quality and ascorbic acid content of tomato fruit.
Ascorbic acid content in relation with ascorbate oxidase and ascorbate peroxidase in vine- or ethylene-ripened tomato fruit.
Refrigeration sector monitoring
1 result
Optimising cold storage to boost antioxidants and anthocyanins in blood oranges
A study by the University of Florida found that storage temperatures ranging from 6 to 12 °C significantly enhance anthocyanin, phenolic content, and antioxidants content in in ‘Budd...
