PHYSIOLOGICAL, QUALITATIVE AND MICROBIOLOGICAL CHANGES OF MINIMALLY PROCESSED SQUASH STORED AT DIFFERENT TEMPERATURES

The purpose of this work was to study the physiological, qualitative and microbiological alterations in minimally processed squash stored at 1oC, 5oC and 10oC, and at 85-­‐90% RH. Fruit showed higher respiratory rates (34.27mg CO2 Kg-­‐1 h-­‐1) and ethylene production rates (24.49μg C2H4 Kg-­‐1 h-­‐...

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Detalhes bibliográficos
Publicado no:Revista Iberoamericana de Tecnología Postcosecha
Main Authors: Fabiana Fumi Cerqueira Sasaki, Juan Saavedra del Aguila, Cláudio Rosa Gallo, Angelo Pedro Jacomino, Ricardo Alfredo Kluge
Formato: Artigo
Idioma:Inglês
Publicado em: Asociación Iberoamericana de Tecnología Postcosecha, S.C. 2014
Assuntos:
Agrociencias
carotenoids
respiratory rate
Cucurbita moschata
psychrotrophic bacteria
Acesso em linha:https://www.redalyc.org/articulo.oa?id=81333269012
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