Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons
The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut Rojo Brillante persimmon quality was investigated. Persimmon slices were dipped in 10gL(-1) ascorbic acid, 10gL(-1) citric acid or water and were stored in different controlled atmospheres at 5?. Controlled atmos...
| Main Authors: | , , |
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| Format: | article |
| Language: | Inglés |
| Published: |
2018
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| Online Access: | http://hdl.handle.net/20.500.11939/6099 https://journals.sagepub.com/doi/10.1177/1082013216652800 |
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