Factors affecting the post-cutting life and quality of minimally processed pineapple

Acta Horticulturae

Volumn 553, Issue , 2001, Pages 705-706

  Marrero, A ^a   Kader, A A ^b  

^a INSTITUTO CANARIO DE INVESTIGACIONES AGRARIAS   (Spain)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Controlled atmosphere; Modified atmosphere; Oriented polystyrene; Sensory evaluation

Indexed keywords

EID: 2642552651     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2001.553.175     Document Type: Conference Paper

References (5)

1. Chitarra, A. B. and Da Silva J. M., 1999. Effect of modified atmosphere on internal browning of 'Smooth Cayenne'pineapples. Acta Hort., 485:85-90.
2. Iversen, E., Wilhelmsen, E. and Criddle, R. S., 1989. Calorimetric examination of cut fresh Pineapple metabolism. J. Food Sci., 54:1246-1249.
3. O'Connor-Shaw, R. E., Roberts, R., Ford, A. L. and Nottingham S. M., 1994. Shelf life of minimally processed Honeydew, kiwifruit, papaya, pineapple and cantaloupe. J. Food Sci., 59:1202-1206.
4. O'Hare, T. J, 1994. Respiratory characteristics of cut pineapple tissue. PostHarvest Group, DPI, Queensland, Australia, 1994 Report.
5. Paull, R. E. and Rohrbach, K. G., 1985. Symptom development of chilling injury in pineapple fruit. J. Amer. Soc. Hort. Sci., 110:100-105. Investigación Científica y Técnica