Effect of heat treatment and individual shrink packaging on quality and nutritional value of bell pepper stored at suboptimal temperature

International Journal of Food Science and Technology

Volumn 47, Issue 1, 2012, Pages 83-90

  Ilić, Zoran S ^a   Trajković, Radmila ^b   Pavlović, Radoš ^a   Alkalai Tuvia, Sharon ^c   Perzelan, Yaacov ^c   Fallik, Elazar ^c  

^a FACULTY OF AGRICULTURE   (Serbia)

^b Faculty of Natural Sciences and Mathematics   (Serbia)

^c VOLCANI CENTER   (Israel)

Author keywords

Cold storage; Heat treatment; Pepper; Quality; Shrink wrapping

Indexed keywords

BELL PEPPERS; CAPSICUM ANNUUM; CHILLING INJURY; COMPOSITIONAL CHANGES; CRYOVAC; HOT WATER; LOW TEMPERATURES; MARKET SIMULATION; NUTRITIONAL VALUE; PEPPER; PEPPER FRUITS; PHYSICAL TREATMENTS; SHELF LIFE; WEIGHT LOSS;

BELLS; COLD STORAGE; FRUITS; HEAT TREATMENT; IMAGE QUALITY; LOW TEMPERATURE OPERATIONS; SEALING (CLOSING); WATER;

PACKAGING MATERIALS;

CAPSICUM ANNUUM;

EID: 83555176360     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02810.x     Document Type: Article

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