Effect of packaging conditions on physiology quality and shelf-life of fresh-cut kiwifruit

Advanced Materials Research

Volumn 233-235, Issue , 2011, Pages 1985-1988

  Li, Weili ^a   Li, Xihong ^a   Sun, Yajun ^b   Tang, Yao ^a   Jiang, Yuqian ^a   Zhang, Man ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b SDIC Zhonglu Fruit Juice Co Ltd   (China)

Author keywords

Kiwifruit; Packaging condition; Shelf life

Indexed keywords

ACTIVE PACKAGING; CHLOROPHYLL CONTENTS; FRESH-CUT; KIWIFRUITS; MICROBIAL GROWTH; MODIFIED ATMOSPHERE; POLYPROPYLENE FILMS; SHELF LIFE; TOTAL PHENOLIC CONTENT;

CARBON DIOXIDE; CHEMICAL ENGINEERING; CHLOROPHYLL; PACKAGING; PHENOLS;

PACKAGING MATERIALS;

EID: 79958253571     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.233-235.1985     Document Type: Conference Paper

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