Effect of coating and intermittent warming on enzymes, soluble pectin substances and ascorbic acid of Prunus persica (Cv. Zhonghuashoutao) during refrigerated storage

Food Research International

Volumn 38, Issue 3, 2005, Pages 331-336

  Ruoyi, Kang ^a   Zhifang, Yu ^a   Zhaoxin, Lu ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Ascorbic acid; Chitosan coating; Enzyme; Intermittent warming; Prunus persica fruits

Indexed keywords

CALCIUM COMPOUNDS; COATINGS; FOOD STORAGE; FRUITS; ORGANIC ACIDS; POLYETHYLENES; SOLUBILITY; VITAMINS;

CHITOSAN; PEROXIDASE (POD); POLYGALACTOURONASE (PG); ZHONGHUASHOUTAO FRUITS;

ENZYMES;

PRUNUS; PRUNUS PERSICA;

EID: 12344262014     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.09.015     Document Type: Conference Paper

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