Quality improvement and shelf life extension of persimmon fruit (Diospyros kaki)

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1359-1363

  Bibi, Nizakat ^a   Khattak, Amal Badshah ^a   Mehmood, Zahid ^a  

^a NUCLEAR INSTITUTE FOR FOOD AND AGRICULTURE NIFA   (Pakistan)

Author keywords

Carbon dioxide gas; Deastringency; Nitrogen and shelf life; Persimmon

Indexed keywords

CARBON DIOXIDE; FOOD PRESERVATION;

DEASTRINGENCY; HARD FRUITS; LEUCOANTHOCYANIDINE CONTENT;

FRUITS;

CARBON DIOXIDE; DIOSPYROS VIRGINIANA; FLAVOR; FRUITS; SHELF LIFE;

DIOSPYROS KAKI; DIOSPYROS VIRGINIANA;

EID: 33750941548     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.016     Document Type: Article

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