Effect of ethanol, acetic acid and hot water vapours on the shelf-life of guava (Psidium guajava L.)

Acta Alimentaria

Volumn 34, Issue 1, 2005, Pages 49-57

  Siddiqui, S ^a   Kovacs E ^b   Beczner, J ^b   Goyal, R K ^a   Garg, F C ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

^b CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

Cell wall enzymes; Fruit quality; Guava; Microbiology; Shelf life

Indexed keywords

ACETIC ACID; ALCOHOL; ASCORBIC ACID; BETA GALACTOSIDASE; CELLULASE; ETHYLENE; POLYGALACTURONASE; WATER;

ARTICLE; ATMOSPHERIC PRESSURE; COLIFORM BACTERIUM; COLONY FORMING UNIT; CONTROLLED STUDY; CULTIVAR; FRUIT RIPENING; GUAVA; HEAT TREATMENT; MICROFLORA; NONHUMAN; PHYTOTOXICITY; SHELF LIFE; VAPOR;

PSIDIUM GUAJAVA;

EID: 17744395975     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.34.2005.1.8     Document Type: Article

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