Physico-chemical changes during ripening in storage of two varieties of prickly pear stored at 18°C

Journal of Food Science and Technology

Volumn 40, Issue 5, 2003, Pages 461-464

  Carrillo Lopez, Armando ^b   Cruz Hernandez, Andres ^a   Guevara Lara, Fidel ^a   Paredes Lopez, Octavio ^a  

^a DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

Author keywords

'Charola'; 'Naranjona'; Cactus pear; Opuntia sp; Prickly pear; Ripening; Shelf life; Softening; Storage

Indexed keywords

ATMOSPHERIC HUMIDITY; COLOR; HARVESTING; PHYSICAL CHEMISTRY; STORAGE (MATERIALS); TEMPERATURE;

CHAROLA; NARANJONA VARIETY; NONCLIMACTERIC FRUIT; OPUNTIA; PHYSICO CHEMICAL CHANGES; PRICKLY PEAR; RIPENING; SHELF LIGE; SOFTENING; TOTAL SOLUBLE SOLIDS;

FRUITS;

CACTACEAE; OPUNTIA; PYRUS COMMUNIS;

EID: 1242310476     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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