The locular gel differentially affects translucency development and firmness decay in fresh-cut tomato slices

Postharvest Biology and Technology

Volumn 58, Issue 1, 2010, Pages 72-77

  Natalini, Alessandro ^a   Schouten, Rob E ^b   Woltering, Ernst J ^b  

^a UNIVERSITY OF PISA   (Italy)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Firmness; Fresh cut; Locular gel; Slicing; Tomato; Translucency

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 77954762249     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2010.05.004     Document Type: Article

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