Hydrogen ion concentration affects quality retention and modifies the effect of calcium additives on fresh-cut 'Rocha' pear

Postharvest Biology and Technology

Volumn 58, Issue 3, 2010, Pages 239-246

  Gomes, M Helena ^a   Fundo, Joana F ^a   Santos, Sílvia ^b   Amaro, Ana L ^a   Almeida, Domingos P F ^a,b  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Enzymic browning; Firmness; Microbial growth; Minimal processing; Pectin; PH; Pyrus communis

Indexed keywords

PYRUS; PYRUS COMMUNIS;

EID: 77957019276     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2010.07.004     Document Type: Article

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