Vanillin and cinnamic acid in aqueous solutions or in active modified packaging preserve the quality of fresh-cut Cantaloupe melon

Scientia Horticulturae

Volumn 192, Issue , 2015, Pages 271-278

  Silveira, Ana C ^a   Moreira, Glaucia C ^b   Artés, Francisco ^c   Aguayo, Encarna ^c  

^a Vegetable Production Department   (Uruguay)

^b Botucatu Campus Plant Production Department Horticulture Section   (Brazil)

^c TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Antioxidant activity; Microbiological growth; Natural sanitizers; Sensory evaluation; Vitamin C

Indexed keywords

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT; AQUEOUS SOLUTION; ASCORBIC ACID; BACTERIUM; BIOTECHNOLOGY; CARBOXYLIC ACID; CONCENTRATION (COMPOSITION); DESIGN; DICOTYLEDON; HORTICULTURE; MICROBIAL COMMUNITY; PHENOL; PRESERVATIVE;

CINNAMOMUM VERUM; CUCUMIS; CUCUMIS MELO;

EID: 84934912376     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2015.06.029     Document Type: Article

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