Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage

Postharvest Biology and Technology

Volumn 59, Issue 1, 2011, Pages 53-63

  Ansorena, María R ^a,b   Marcovich, Norma E ^a,b   Roura, Sara I ^a,b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Universidad Nacional de Río Cuarto Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

Author keywords

Edible coatings; Heat treatment; Minimally processed broccoli; Quality

Indexed keywords

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA;

EID: 77957797420     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2010.08.011     Document Type: Article

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