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Aubergines : impacts de plusieurs traitements sur l'évolution des polyamines lors de l'entreposage frigorifique.

Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants.

Auteurs : RODRÍGUEZ S. del C., LÓPEZ B., CHAVES A. R.

Type d'article : Article

Résumé

The applicability of a thermal treatment was compared with modified-atmosphere storage in relation to chilling injury and polyamine evolution in aubergines. The effects of temperature, respiration, ethylene production, packaging and hot air treatment were investigated in relation to chilling injury. Two free polyamines were found: putrescine and spermidine.

Détails

  • Titre original : Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants.
  • Identifiant de la fiche : 2003-1398
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 49 - n. 10
  • Date d'édition : 2001

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