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Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure

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Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure

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Besada Ferreiro, CM.; Llorca Martínez, ME.; Novillo Borrás, P.; Hernando Hernando, MI.; Salvador, A. (2015). Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure. Food Control. 51:163-170. doi:10.1016/j.foodcont.2014.11.013

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/49521

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Title: Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Persimmon cv. Fuyu is chilling-sensitive and manifests chilling injury symptoms, flesh gelling and fruit darkening, during cold storage and subsequent shelf life. The objective of this study was to evaluate the effect ...[+]
Subjects: Persimmon , Short-term high CO2 treatment , Chilling injury , Flesh gelling , Microstructure
Copyrigths: Cerrado
Source:
Food Control. (issn: 0956-7135 )
DOI: 10.1016/j.foodcont.2014.11.013
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodcont.2014.11.013
Thanks:
This study has been supported by the Instituto Valenciano de Investigaciones Agrarias (Generalitat Valenciana. Conselleria de Presidencia y Agricultura, Pesca, Alimentacion y Agua).
Type: Artículo

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