Marketability of ready-to-eat cactus pear as affected by temperature and modified atmosphere

Author:

Cefola Maria,Renna Massimiliano,Pace Bernardo

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference40 articles.

1. Agar IT, Massantini R, Hess-Pierce B, Kader AA (1999) Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices. J Food Sci 64(3):433–440

2. Amodio ML, Cabezas-Serrano AB, Rinaldi R, Colelli G (2007) Implementation of rating scales for visual quality evaluation of various vegetable crops. In: Kader AA, Cantwell M (eds) Produce quality rating scales and color charts postharvest horticulture series no. 23, September 2004, revised May 2007, Davis CA-USA

3. Añorve Morga J, Aquino Bolaños EN, Mercado Silva E (2006) Effect of storage temperature on quality of minimally processed cactus pear. Acta Hort 728:211–216

4. Bai JH, Saftner RA, Watada AE, Lee YS (2001) Modified atmosphere maintains quality of fresh-cut cantaloupe. J Food Sci 66(8):1207–1211

5. Brito Primo DM, Martins LP, Lima AB, Silva SM, Barbosa JA (2009) Postharvest quality of cactus pear fruits under modified atmosphere and refrigeration. Acta Hort 811:167–172

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