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Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit.

Journal Title:
Postharvest biology and technology.
Journal Volume/Issue:
2005 Mar., v. 35, no. 3
Main Author:
Rocculi, P.
Other Authors:
Romani, S. and Rosa, M.D.
Format:
Article
Language:
English
Subjects:
argon (noble gases)
kiwifruit
Actinidia deliciosa
minimally processed foods
nitrous oxide
modified atmosphere packaging
fruit quality
food storage
shelf life
firmness
enzyme activity
color
cold storage
controlled atmosphere storage
nitrogen
oxygen
carbon dioxide
soluble solids
enzymatic browning
texture
principal component analysis
image analysis
View in NAL's Catalog:
IND43692021