Effects of calcium citrate and ascorbate as inhibitors of browning and softening in minimally processed 'Birgah' eggplants

Postharvest Biology and Technology

Volumn 73, Issue , 2012, Pages 107-114

  Barbagallo, Riccardo N ^a   Chisari, Marco ^a   Caputa, Giovambattista ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Calcium salts; Extending quality; Fresh cut eggplants; Hot dipping; Oxidase inhibitors

Indexed keywords

SOLANUM MELONGENA;

EID: 84863506811     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2012.06.006     Document Type: Article

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