Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon
The aim of this work was to study the effect of the maturity stage (MS), storage at 15 °C before processing and antioxidant application on the quality of fresh-cut ‘Rojo Brillante’ persimmons. The MS at harvest had an effect on both fruit firmness and the efficacy of the antioxidants to control enzy...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/4496 |
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