Effect of modified packaging and storage time of cocoa pods on the commercial quality of cocoa beans

Author:

Aroyeun S.O.,Ogunbayo J.O.,Olaiya A.O.

Publisher

Emerald

Subject

Food Science,Business, Management and Accounting (miscellaneous)

Reference11 articles.

1. Al‐Redhaiman, K.N. (2002), “Effect of modified atmosphere, precooling, and storage T°C on quality and respiration rate of strawberry fruits”,Zagazig J. Agric. Res., Vol. 29 No. 5, pp. 1493‐501.

2. Bayeri, K.P. and Igbelina, C.C. (2002), “The effect of storage media and fruit‐dip in solution of sodium hypo chlorite on the shelf life of matured banana fruits”,Moor J. of Agric. Res., Vol. 3 No. 2, pp. 262‐9.

3. Cappellini, R.A., Ceponis, M.J. and Lightner, G.W. (1987), “Disorders in celery and carrot shipments to the New York market, 1972‐1985”,Plant Dis., Vol. 71, pp. 1054‐7.

4. Hotchkiss, J.H. and Banco, M.J. (1991), “Packaging technology on microorganisms growth”,J. Food Prot., Vol. 55 No. 10, pp. 815‐20.

5. Kader, A.A. (1986), “Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables”,Food Technol., Vol. 40 No. 5, pp. 99‐104.

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