FRUIT JUICES AS AN ALTERNATIVE TECHNIQUE FOR CONSERVATION OF FRESH-CUT BANANA

Browning discoloration after cutting is detrimental for the quality of a number of fruits and vegetables, such as banana, apple, pear, potato, and some roots such as cassava, yam, and others. Browning and softening compromise banana after cut shelf-life in a few hours under cold storage. Therefore,...

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Guardado en:
Detalles Bibliográficos
Publicado en:Revista Caatinga
Autores principales: ANDERSON ADRIANO MARTINS MELO, LEONARDO THOMAZ DINIZ, ADRIANO DO NASCIMENTO SIMÕES, ROLF PUSCHMANN
Formato: Artigo
Lenguaje:Inglês
Publicado: Universidade Federal Rural do Semi-Árido 2014
Materias:
Agrociencias
Banana
browning
antioxidant
polyphenoloxidase
passion fruit syrup
Acceso en línea:https://www.redalyc.org/articulo.oa?id=237132104031
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