Influence of nutrient solutions in an open-field soilless system on the quality characteristics and shelf life of fresh-cut red and green lettuces (Lactuca sativa L.) in different seasons

Journal of the Science of Food and Agriculture

Volumn 93, Issue 2, 2013, Pages 415-421

  Luna, María C ^a   Martínez Sánchez, Ascensión ^a   Selma, María V ^a   Tudela, Juan A ^a   Baixauli, Carlos ^b   Gil, María I ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b Fundacióe n Ruralcaja Valencia   (Spain)

Author keywords

Minimally processed; Phenolics; Phytochemicals; Post harvest quality; Pre harvest factors; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; PHENOL DERIVATIVE; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CROP; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; LETTUCE; MECHANICS; METABOLISM; NITROGEN CYCLE; NUTRITIONAL VALUE; OSMOLARITY; PHYSICAL CHEMISTRY; PIGMENTATION; PLANT LEAF; SEASON; SENSATION; SPECIES DIFFERENCE;

ANTIOXIDANTS; ASCORBIC ACID; CROPS, AGRICULTURAL; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; HUMANS; LETTUCE; MECHANICAL PHENOMENA; NITROGEN CYCLE; NUTRITIVE VALUE; OSMOLAR CONCENTRATION; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLANT LEAVES; SEASONS; SENSATION; SPECIES SPECIFICITY; WATER;

LACTUCA; LACTUCA SATIVA; QUERCUS RUBRA;

EID: 84871094047     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5777     Document Type: Article

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