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Volumn 39, Issue 2, 2006, Pages 163-168

Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples

Author keywords

Color; Ethylene; Firmness; Respiration

Indexed keywords

ANANAS COMOSUS;

EID: 30944441623     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2005.10.017     Document Type: Article
Times cited : (115)

References (11)
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    • Hart, D.J.1    Scott, K.J.2
  • 4
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    • Calorimetric examination of cut fresh pineapple metabolism
    • E. Iversen, E. Wilhelmsen, and R.S. Criddle Calorimetric examination of cut fresh pineapple metabolism J. Food Sci. 54 1989 1246 1249
    • (1989) J. Food Sci. , vol.54 , pp. 1246-1249
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  • 5
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    • Factors affecting the post-cutting life and quality of minimally processed pineapple
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    • R.E. O'Connor-Shaw, R. Roberts, A.L. Ford, and S.M. Nottingham Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple cantaloupe J. Food Sci. 59 1994 1202 1206
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  • 8
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    • Symptom development of chilling injury in pineapple fruit
    • R.E. Paull, and K.G. Rohrbach Symptom development of chilling injury in pineapple fruit J. Am. Soc. Hort. Sci. 110 1985 100 105
    • (1985) J. Am. Soc. Hort. Sci. , vol.110 , pp. 100-105
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  • 10
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    • Effect of slicing and controlled-atmosphere storage on the ascorbate content and quality of strawberries and persimmons
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    • Ascorbic, dehydroascorbic and isoascorbic acid simultaneous determinations by reverse phase ion interaction HPLC
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.