Postharvest application of oxalic acid to preserve overall appearance and nutritional quality of fresh-cut green and purple asparagus during cold storage: a combined electrochemical and mass-spectrometry analysis approach-Reference-Cited by-同舟云学术

Postharvest application of oxalic acid to preserve overall appearance and nutritional quality of fresh-cut green and purple asparagus during cold storage: a combined electrochemical and mass-spectrometry analysis approach

Published:2019-02 Issue: Volume:148 Page:158-167
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Barberis Antonio,Cefola Maria,Pace Bernardo,Azara Emanuela,Spissu Ylenia,Serra Pier Andrea,Logrieco Antonio Francesco,D’hallewin Guy,Fadda Angela^ORCID

Funder

MIUR Research Projects: “High-Convenience Fruits and Vegetables: New Technologies for Quality and New Products,”

project “Real Time Check IV Gamma”

Asse Prioritario I “Ricerca Scientifica, Sviluppo Tecnologico e Innovazione"

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference44 articles.

1. Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears;An;J. Food Eng.,2006

2. Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP;An;LWT - Food Sci. Technol.,2008

3. New ultralow-cost telemetric system for a rapid electrochemical detection of vitamin C in fresh orange juice;Barberis;Anal. Chem.,2010