Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents
To prevent enzymatic browning of fresh-cut ‘Rojo Brillante’ persimmon, different combinations of ascorbic acid (AA) and citric acid (CA) with calcium chloride (CaCl2) were tested in fruit harvested at two maturity stages (MS1 and MS2). Color, firmness, sensory quality, total vitamin C, radical scave...
| Main Authors: | , , |
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| Format: | article |
| Language: | Inglés |
| Published: |
SAGE
2020
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/6839 https://journals.sagepub.com/doi/abs/10.1177/1082013216629262 |
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