Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed 'California Wonder' and 'Quadrato d'Asti' sweet peppers

LWT

Volumn 49, Issue 2, 2012, Pages 192-196

  Barbagallo, Riccardo N ^a   Chisari, Marco ^a   Patané, Cristina ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b CNR Consiglio Nazionale delle Ricerche   (Italy)

Author keywords

Browning; Fresh cut vegetables; Ordinary atmosphere packaging; Pepper bells; Physico chemical properties

Indexed keywords

COLD STORAGE; FOOD STORAGE; FRUITS; PHENOLS; VEGETABLES;

ATMOSPHERE PACKAGING; BROWNING; BROWNING REACTIONS; ENZYMATIC ACTIVITIES; FRESH-CUT; MINIMAL PROCESSING; MINIMALLY PROCESSED; POLYPHENOL OXIDASE;

ASCORBIC ACID;

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84865639105     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.06.023     Document Type: Article

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