Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit

Postharvest Biology and Technology

Volumn 47, Issue 1, 2008, Pages 119-125

  Pinheiro, Susana C F ^a   Almeida, Domingos P F ^a,b  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Cell wall; Lycopersicon esculentum; Minimal processing; Pectin; Ripening; Texture

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 36048966399     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2007.06.002     Document Type: Article

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