Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
Physical, chemical and sensory changes of cut apple (cv. Jonagored) stored in the dark at 4 °C were evaluated. Colour was found to be the critical parameter for this product. Apple cubes underwent severe surface browning primarily during the initial days of storage. The shelf-life of cut apple was t...
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| Format: | article |
| Language: | eng |
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2011
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| Online Access: | http://hdl.handle.net/10400.14/6828 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6828 |