Influence of low oxygen and high carbon dioxide on shredded Galega kale quality for development of modified atmosphere packages

Postharvest Biology and Technology

Volumn 35, Issue 3, 2005, Pages 279-292

  Fonseca, Susana C ^a   Oliveira, Fernanda A R ^b   Brecht, Jeffrey K ^c   Chau, Khe V ^d  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF FLORIDA   (United States)

^d University of Florida   (United States)

Author keywords

Ascorbic acid; Chlorophyll; Colour; Fresh cut; Quality; Respiration rate; Sensory attributes; Shelf life

Indexed keywords

BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ACEPHALA; BRASSICA OLERACEA VAR. CAPITATA; GALEGA;

EID: 14644387556     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2004.08.007     Document Type: Article

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