Minimally processed potatoes. Part 2. Effects of high oxygen partial pressures in combination with ascorbic and citric acid on loss of some quality traits

Postharvest Biology and Technology

Volumn 43, Issue 2, 2007, Pages 221-229

  Limbo, S ^a   Piergiovanni, L ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Ascorbic acid; Central Composite Design; Citric acid; Flexible packaging; High oxygen packaging; Minimally processed potatoes; Respiration rate; Volatile compounds

Indexed keywords

SOLANUM TUBEROSUM;

EID: 33846904936     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2006.08.015     Document Type: Article

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