Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 10, 2010, Pages 6173-6181

  Antunes, Maria D C ^a   Dandlen, Susana ^b   Cavaco, Ana M ^b   Miguel, Graça ^a  

^a UNIVERSIDADE DO ALGARVE   (Portugal)

^b UNIVERSITY OF ALGARVE   (Portugal)

Author keywords

Antioxidant activity; Fresh cut; Kiwifruit; Organic acids; Quality parameters

Indexed keywords

1 METHYLCYCLOPROPENE; 1-METHYLCYCLOPROPENE; ANTIOXIDANT; ASCORBIC ACID; CALCIUM CHLORIDE; CARBOHYDRATE; CARBOXYLIC ACID; CYCLOPROPANE DERIVATIVE; ETHYLENE; ETHYLENE DERIVATIVE; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; DRUG ANTAGONISM; FOOD HANDLING; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; KIWIFRUIT; METHODOLOGY; NUTRITIONAL VALUE; QUALITY CONTROL; SENSATION; ACTINIDIA; ANTAGONISTS AND INHIBITORS; PROCEDURES;

ACTINIDIA; ANTIOXIDANTS; ASCORBIC ACID; CALCIUM CHLORIDE; CARBOHYDRATES; CARBOXYLIC ACIDS; CYCLOPROPANES; ETHYLENES; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HUMANS; NUTRITIVE VALUE; PHENOLS; QUALITY CONTROL; SENSATION;

ACTINIDIA DELICIOSA;

EID: 77952608300     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904540m     Document Type: Article

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