Keeping quality of fresh-cut tomato
- 1 November 1999
- journal article
- Published by Elsevier in Postharvest Biology and Technology
- Vol. 17 (3) , 153-162
- https://doi.org/10.1016/s0925-5214(99)00044-7
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Quality and Shelf Life of Tomatoes Improved by Intermittent WarmingLwt - Food Science and Technology, 1998
- Surface sterilization of whole tomato fruit with sodium hypochlorite influences subsequent postharvest behavior of fresh-cut slicesPostharvest Biology and Technology, 1998
- INFLUENCE OF CHEMICAL TREATMENT ON QUALITY OF CUT APPLE (cv. JONAGORED)Journal of Food Quality, 1998
- Factors affecting quality of fresh-cut horticultural productsPostharvest Biology and Technology, 1996
- Calcium alters senescence rate of postharvest muskmelon fruit disksPostharvest Biology and Technology, 1996
- Calcium Treatment to Maintain Quality of Zucchini Squash SlicesJournal of Food Science, 1995
- Intermittent Warming Reduces Chilling Injury and Decay of Tomato FruitJournal of Food Science, 1994
- LIGHTLY PROCESSED FOODS: RIPENING OF TOMATO FRUIT SLICESActa Horticulturae, 1989
- Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry FruitsJournal of Food Science, 1989
- Prediction of Changes in Color of Tomatoes during Ripening at Different Constant TemperaturesJournal of Food Science, 1988