บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest physiology and technology of minimally processed apricots.

Massantini, R.; Carlini, P.; Mencarelli, F.;

Industrie Alimentari Year: 1999 Vol: 38 Issue: 389 Pages: 162-168 Ref: 22 ref.

1999

บทคัดย่อ

Postharvest physiology and technology of minimally processed apricots.

 

Low temperature storage, fast processing, precise cutting and CaCl2dips were identified as ways of reducing browning of sliced apricots. N2 atmospheres also reduced browning but encouraged the production of anaerobic metabolites.