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

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 10, 2001, Pages 4700-4705

  Del Rodriguez, S C ^a   Lopez B ^a   Chaves, A R ^b  

^a UNIVERSIDAD NACIONAL DE SANTIAGO DEL ESTERO   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Chilling injury; Eggplant fruit; Heat treatment; Modified storage; Polyamines

Indexed keywords

CARBON DIOXIDE; ETHYLENE; ETHYLENE DERIVATIVE; POLYAMINE; POLYETHYLENE; PUTRESCINE; SPERMIDINE; WATER;

AIR; ANGIOSPERM; ARTICLE; ATMOSPHERE; CHEMISTRY; COLD; FOOD FREEZING; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HEAT; HEAT TREATMENT; METABOLISM; METHODOLOGY; NONHUMAN; PHYTOCHEMISTRY; PLANT; VEGETABLE;

AIR; CARBON DIOXIDE; COLD; ETHYLENES; FOOD HANDLING; FOOD PRESERVATION; HEAT; POLYAMINES; PUTRESCINE; SOLANACEAE; SPERMIDINE; WATER;

MAGNOLIOPHYTA; SOLANUM MELONGENA;

EID: 0034780164     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0001031     Document Type: Article

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