Quality of kiwis minimally processed and treated with ascorbic acid, citric acid and calcium chloride;Qualidade de kiwis minimamente processados e submetidos a tratamento com ácido ascórbico, ácido cítrico e cloreto de cálcio

Pesquisa Agropecuaria Brasileira

Volumn 37, Issue 5, 2002, Pages 679-685

  Carvalho, Ana Vânia ^a   De Oliveira Lima, Luiz Carlos ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Actinidia deliciosa; Additives; Microbiological analysis; Processing; Storage

Indexed keywords

ACTINIDIA; ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA; STRUTHIONIFORMES;

EID: 0036581148     PISSN: 0100204X     EISSN: None     Source Type: Journal    
DOI: 10.1590/s0100-204x2002000500013     Document Type: Article

References (23)

1. A modified uronic acid carbazole reaction
2. A comparison of the ripening, storage and sensory qualities of seven cultivars of kiwifruit
3. Color reactions of carbohydrates
4. Responses of 'Fuji' apple slices to ascorbic acid treatments and low-oxygen atmospheres
5. Extraction and determination of total pectic material
6. Changes in chemical constituents of kiwifruit during post-harvest ripening
7. Effects of cultivar, postharvest storage, preprocessing dip treatments and style of pack on the processing quality of strawberries
8. Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe
9. Compositional changes in the developing 'Hayward' kiwifruit in California
10. Role of calcium in prolonging storage life of fruits and vegetables
11. Peroxidases of selected fruits and vegetables and the possible use of ascorbic acid as an antioxidant
12. Seasonal patterns in chemical composition of the fruit of Actinidia chinensis
13. Cultivares de quivi
14. Physiological activities of partially processed fruits and vegetables
15. Ethylene biosynthesis and its regulation in higher plants