Quality changes in fresh cut tomato as affected by modified atmosphere packaging
- 30 June 2002
- journal article
- Published by Elsevier in Postharvest Biology and Technology
- Vol. 25 (2) , 199-207
- https://doi.org/10.1016/s0925-5214(01)00166-1
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Involvement of Ethylene in Development of Chilling Injury in Fresh-cut Tomato Slices during Cold StorageJournal of the American Society for Horticultural Science, 2000
- Keeping quality of fresh-cut tomatoPostharvest Biology and Technology, 1999
- Surface sterilization of whole tomato fruit with sodium hypochlorite influences subsequent postharvest behavior of fresh-cut slicesPostharvest Biology and Technology, 1998
- Intermittent Warming Reduces Chilling Injury and Decay of Tomato FruitJournal of Food Science, 1994
- Effects of controlled atmospheres on microbial spoilage, electrolyte leakage and sugar content of fresh ‘ready‐to‐use’ grated carrotsInternational Journal of Food Science & Technology, 1990
- LIGHTLY PROCESSED FOODS: RIPENING OF TOMATO FRUIT SLICESActa Horticulturae, 1989
- Ripening of Mature-green Tomato Fruit SlicesJournal of the American Society for Horticultural Science, 1988
- Low-temperature injury and the storage of ripening tomatoesThe Journal of Horticultural Science and Biotechnology, 1987
- Inhibition of Lycopene Synthesis in Tomato Pericarp Tissue by Inhibitors of Ethylene Biosynthesis and Reversal with Applied EthyleneJournal of the American Society for Horticultural Science, 1983
- Galactose Concentration and Metabolism in Pericarp Tissue from Normal and Non-ripening Tomato Fruit1Journal of the American Society for Horticultural Science, 1982