Effect of storage temperature on quality changes of minimally processed baby lettuce

Journal of Food, Agriculture and Environment

Volumn 10, Issue 1, 2012, Pages 38-42

  Spinardi, Anna ^a   Ferrante, Antonio ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

AsA; Ascorbic acid; Baby leaf; Chlorophyll; Dehydroascorbic acid; DHA; Ethylene; Fresh cut; Lipid peroxidation; MDA; Sucrose; TBARS

Indexed keywords

ANTHOCYANIN; ASCORBIC ACID; CAROTENOID; CHLOROPHYLL; DEHYDROASCORBIC ACID; ETHYLENE; PHENOL DERIVATIVE; SUCROSE;

ARTICLE; BIOSYNTHESIS; FOOD QUALITY; HARVEST PERIOD; LETTUCE; LIPID PEROXIDATION; PLANT LEAF; STORAGE; STORAGE TEMPERATURE; TIME;

ACEPHALA; LACTUCA; LACTUCA SATIVA; RUBIA;

EID: 84856862511     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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