Effect of zero energy cool chamber and post-harvest treatments on shelf-life of Fruits under semi-arid environment of Western India. Part 1. Ber fruits

Journal of Food Science and Technology

Volumn 47, Issue 4, 2010, Pages 446-449

  Singh, Sanjay ^a   Singh, A K ^a   Joshi, H K ^a   Lata, K ^a   Bagle, B G ^a   More, T A ^a  

^a Central Horticultural Experiment Station   (India)

Author keywords

Ber; Calcium chloride; Shelf life; Spoilage; Zero energy cool chamber; Zizyphus mauritiana

Indexed keywords

ASCORBIC ACIDS; BER; FRUIT QUALITY; IN-CONTROL; MAURITIANA; MUSTARD OIL; PHYSIOLOGICAL LOSS IN WEIGHT; POST-HARVEST TREATMENTS; REDUCING SUGARS; RESPIRATION RATE; RESPIRATORY ACTIVITY; SEMI-ARID ECOSYSTEMS; SEMI-ARID ENVIRONMENTS; SHELF LIFE; STORAGE FACILITIES; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS; TOTAL SUGARS; ZERO ENERGY COOL CHAMBER;

CALCIUM CHLORIDE; ECOSYSTEMS; ENERGY HARVESTING; FRUITS; KETONES; ORGANIC ACIDS; SUGAR (SUCROSE); VEGETABLE OILS;

SPOILAGE;

ZIZIPHUS; ZIZIPHUS MAURITIANA;

EID: 78149369923     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0074-5     Document Type: Article

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