Burlat cherry quality after long range transport: Optimisation of packaging conditions

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 4, 2003, Pages 425-434

  Remón, Sara ^a   Venturini, María Eugenia ^a   Lopez Buesa, Pascual ^a   Oria, Rosa ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Colour; Modified atmospheres; Pectic enzymes and oxidative enzymes; Pigments; Prunus avium; Soluble solids and titratable acidity; Texture

Indexed keywords

ANTHOCYANIN; OXIDOREDUCTASE; POLYPROPYLENE;

ACIDITY; ARTICLE; CHERRY; COMMERCIAL PHENOMENA; CONTROLLED ATMOSPHERE; CONTROLLED STUDY; FOOD HANDLING; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; FREEZING; HARVEST PERIOD; HIGH TEMPERATURE PROCEDURES; ITALY; PACKAGING MATERIAL; PERMEABILITY; SHELF LIFE; SPAIN; TEMPERATURE DEPENDENCE; TRAFFIC AND TRANSPORT;

PRUNUS; PRUNUS AVIUM;

EID: 0345305358     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00058-4     Document Type: Article

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