Effects of intermittent conditioning on the color and enzymatic activity of peaches during controlled atmosphere storage

Journal of Food Biochemistry

Volumn 36, Issue 2, 2012, Pages 129-138

  Ferrer Mairal, A ^a   Remon S ^a   Peiro J M ^a   Oria, R ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL COMPOSITIONS; CHILLING INJURY; COLOR CHANGES; COMBINED EFFECT; CONTROLLED ATMOSPHERE STORAGE; ENZYMATIC ACTIVITIES; OVERALL QUALITY; OXIDATIVE ENZYMES; POLYPHENOL OXIDASE; PRUNUS PERSICA; SENSORY CHARACTERISTICS; SENSORY QUALITIES;

CARBON DIOXIDE; ENZYME ACTIVITY; FOOD STORAGE;

QUALITY CONTROL;

PRUNUS PERSICA;

EID: 84859420510     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00518.x     Document Type: Article

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