Volatile Metabolites to Assess the Onset of Chilling Injury in Fresh-Cut Nectarines

Fresh-cut processing is a good strategy to enhance the commercialization of peaches and nectarines, which easily deteriorate during low-temperature storage mostly due to the occurrence of chilling injury. Although several studies have been performed to improve the shelf-life of fresh-cut stone fruit...

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Principais autores:	Michela Palumbo, Maria Cefola, Bernardo Pace, Ilde Ricci, Francesco Siano, Giuseppe Amato, Matteo Stocchero, Rosaria Cozzolino
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2024-03-01
Series:	Foods
Assuntos:	<i>Prunus persica</i> L. Batsch respiration rate browning enzymes phenolic compound VOCs
Acceso en liña:	https://www.mdpi.com/2304-8158/13/7/1047
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