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Modifications biochimiques et microbiennes lors de l'entreposage des cantaloups de quatrième gamme.

Biochemical and microbial changes during the storage of minimally processed cantaloupe.

Auteurs : LAMIKANRA O., CHEN J. C., BANKS D., et al.

Type d'article : Article

Résumé

Measurements were determined at 4 and 20 °C. Evolution of organic acids and sugars suggest malolactic fermentation. Gram-positive and Gram-negative microorganisms were studied. Eighteen amino acids were present, mainly aspartic acid, glutamic acid, arginine and alanine. Lactic acid and lactic acid bacteria can be used as quality control markers in minimally processed fruits.

Détails

  • Titre original : Biochemical and microbial changes during the storage of minimally processed cantaloupe.
  • Identifiant de la fiche : 2003-1363
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 48 - n. 12
  • Date d'édition : 2000

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