Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage

LWT

Volumn 60, Issue 1, 2015, Pages 109-114

  Rodoni, Luis ^a   Vicente, Ariel ^a,b   Azevedo, Sílvia ^c   Concellón, Analía ^a,d   Cunha, Luís M ^c  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^b Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA   (Argentina)

^c Faculdade de Farmácia da Universidade do Porto   (Portugal)

^d Centro Científico y Tecnológico Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

Author keywords

Capsicum annuum L.; Color; Microbial growth; Storage; Texture

Indexed keywords

COLOR; ENERGY STORAGE; TEXTURES;

CAPSICUM ANNUUM L; CO2 ENRICHMENT; GAS COMPOSITIONS; MESOPHILIC BACTERIA; MICROBIAL GROWTH; QUALITY RETENTION; RESPIRATION RATE; RIPENING STAGES;

CARBON DIOXIDE;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84921945011     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.023     Document Type: Article

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