Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity

LWT

Volumn 43, Issue 9, 2010, Pages 1441-1449

  Chassagne Berces, Sophie ^a   Fonseca, Fernanda ^a   Citeau, Morgane ^a   Marin, Michèle ^a  

^a Paris Saclay University   (France)

Author keywords

Apple; Color; Freezing rates; Mango; Physical chemical properties; Texture

Indexed keywords

FREEZING; FRUITS;

APPLE; FREEZING RATE; FRUIT TISSUES; MANGO; PHYSICAL-CHEMICAL PROPERTIES; QUALITY PROPERTIES; QUALITY VARIATION; SOLID WATER; SOLUBLE SOLIDS;

COLOR;

MALUS X DOMESTICA; MANGIFERA INDICA;

EID: 77954028438     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.04.004     Document Type: Article

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