Effect of controlled atmospheres on maintaining quality of persimmon fruit cv. "Rojo Brillante"

Journal of Food Science

Volumn 73, Issue 1, 2008, Pages

  Arnal, L ^a   Besada, C ^a   Navarro, P ^a   Salvador, A ^a  

^a INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

Author keywords

Astringency; Controlled atmospheres; Firmness; Persimmon; Storage

Indexed keywords

CARBON DIOXIDE; NITROGEN; OXYGEN;

AIR; ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; METHODOLOGY; MICROCLIMATE; PERSIMMON; QUALITY CONTROL; STANDARD; TEMPERATURE; TIME;

AIR; CARBON DIOXIDE; DIOSPYROS; ENVIRONMENT, CONTROLLED; FOOD PACKAGING; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUIT; NITROGEN; OXYGEN; QUALITY CONTROL; TEMPERATURE; TIME FACTORS;

DIOSPYROS;

EID: 38349052843     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00602.x     Document Type: Article

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