A sensory assessment of color and textural quality of refrigerated tomatoes preserved with different concentrations of potassium permanganate-Reference-Cited by-同舟云学术

A sensory assessment of color and textural quality of refrigerated tomatoes preserved with different concentrations of potassium permanganate

Published:2016-08-01 Issue:3 Volume:5 Page:434-438
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Wabali Victor C.¹,Esiri Akpevwe¹,Zitte Leelee¹²

Affiliation:

1. Department of Crop/Soil Science; Faculty of Agriculture; University of Port-Harcourt; Port-Harcourt Nigeria

2. Department of Animal and Environmental Biology; Faculty of Biological Sciences; College of Natural and Applied Sciences; University of Port-Harcourt; Port-Harcourt Nigeria

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.410/fullpdf

Reference14 articles.

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2. Association of calcium in chillin injury suspceptibility of stored avocados;Chaplin;HortScience,1980

3. Effect of gibberellic acid and vapour-gard on ripening amylase and peroxide activities and quality of mango fruit during storage;Kader;Journal of Hortivultural Science,1992

4. Kader , A. A 1994 Ethylene may accelerate deterioration of Horticultural perishables http://crops.calpoly.edu/Brown/postharvest/ethylene

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