Nutritional quality changes of fresh-cut tomato during shelf life

Effects of dip treatments on nutritional quality preservation during the shelf life of fresh-cut tomato (Licopersicum esculentum Mill.) cv. Eufrates were investigated. Fresh-cut tomatoes were dipped in solutions of 2% ascorbic acid, citric acid, and calcium lactate for 2 min, then stored at 4°C for...

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Bibliographic Details
Main Author: Antunes, Maria Dulce (author)
Other Authors: Rodrigues, Daniela (author), Pantazis, V. (author), Cavaco, A. M. (author), Siomos, A. (author), Miguel, Maria Graça (author)
Format: article
Language:eng
Published: 2015
Online Access:http://hdl.handle.net/10400.1/6341
Country:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/6341

Internet

http://hdl.handle.net/10400.1/6341

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