Channels - Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons :: Servicio de Descubrimiento de la UNA

Similar Items: Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons

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Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon
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Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents
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Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants
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Processing of fresh-cut 'Rojo Brillante' persimmon: strategies for minimizing quality loss
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Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'
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Pectin-based edible coatings formulated with pomegranate peel extracts and other antibrowning agents to extend shelf life of fresh-cut 'Rojo Brillante' persimmon
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Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties
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Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages
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Effect of a low oxygen atmosphere combined with 1-MCP pretreatment on preserving the quality of 'Rojo Brillante' and 'Triumph' persimmon during cold storage
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Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)
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Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut ‘rojo brillante’ persimmon
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Physico-Chemical, Sensory and Nutritional Quality of Oranges Cv. Valencia Coated with Chitosan
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Rootstock Effect on Physico-Chemical and Nutritional Quality of Mandarin ‘Clemenules’ during the Harvest Season
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Changes in the physico-chemical properties of four lettuce (Lactuca sativa L.) varieties during storage
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Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces
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Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
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Antifungal edible coatings to control Alternaria black spot and maintain the quality of 'Rojo Brillante' persimmon during cold storage
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A multi-parameter texture characterization of "Rojo brillante" persimmon subject to different storage conditions
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Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of 'Oronules' mandarins
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Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins
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Soil Fertility and Nutritional State of Persimmon Rojo Brillante Plantations in the Ribera Alta (Valencia, Spain)
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Combination of postharvest antifungal chemical treatments and controlled atmosphere storage to control gray mold and improve storability of ‘Wonderful’ pomegranates
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Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards
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Physico-chemical, sensorial and nutritional quality during the harvest season of ‘Tango’ mandarins grafted onto Carrizo Citrange and Forner-Alcaide no. 5

Author: Sanchís, Elena

Author: Mateos, Milagros