Browning inhibition of fresh-cut 'Anjou', 'Bartlett', and 'Bosc' pears

HortScience

Volumn 35, Issue 6, 2000, Pages 1111-1113

  Buta, J G ^a   Abbott, J A ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

4 hexylresorcinol; N acetylcysteine; Potassium sorbate; Pyrus communis

Indexed keywords

PYRUS; PYRUS COMMUNIS;

EID: 0033753518     PISSN: 00185345     EISSN: None     Source Type: Journal    
DOI: 10.21273/hortsci.35.6.1111     Document Type: Article

References (13)

1. Physiology of lightly processed fruits and vegetables
2. Extending storage life of fresh-cut apple slices using natural products and their derivatives
3. Sulfiting agents; revocation of GRAS status for use on fruits and vegetables intended to be served or sold raw to consumers
4. Summary of CA and MA requirements and recommendations for fresh-cut (minimally processed) fruits and vegetables
5. Postharvest physiology and quality maintenance of fresh-cut pears
6. Preservation of apple slices using ascorbic acid and 4-hexylresorcinol
7. Inhibition of enzymatic browning in foods and beverages
8. Browning inhibition in fresh-cut pears
9. Marketing lightly processed fruits and vegetables
10. Quality indexes and internal atmosphere of packaged fresh-cut pears (Abate Fetel and Kaiser varieties)
11. Characterization and inhibition of polyphenol oxidase from pears (cv. Bosc and Red)
12. Phenolics of apple, pear and white grape juices and their changes with processing and storage - A review
13. Quality maintenance of freshcut fruits and vegetables