Production of Ethanol and Methanol in Fresh-Cut Fruits at Different Maturity Stages during Storage-Reference-Cited by-同舟云学术

Production of Ethanol and Methanol in Fresh-Cut Fruits at Different Maturity Stages during Storage

Published:2019 Issue:2 Volume:45 Page:73-84
ISSN:1344-1213
Container-title:Food Preservation Science
language:en
Short-container-title:Food Preserv. Sci.

Author:

UEDA Yoshinori¹,YAMANAKA Hiroyuki²,OSE Kimiko³,IMAHORI Yoshihiro⁴,WENDAKOON S. K.⁵

Affiliation:

1. Center for Research and Development of Bioresources, Osaka Prefectural University

2. Department of Food and Nutrition, Hagoromo University of International Studies

3. Department of Sports and Health Science, Faculty of Human and Social Sciences, Osaka Ohtani University

4. Graduate School of Life and Environmental Science, Osaka Prefecture University

5. Department of Bioresource Science, Faculty of Agriculture, Ryukoku University

Publisher

Japan Association of Food Preservation Scientists

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jafps/45/2/45_73/_pdf

Reference38 articles.

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2. 2) A_BE, K., T_ANASE, M. and C_HACHIN, K.: Studies on physiological and chemical changes of fresh-cut bananas (part1) Effect of cutting modes on the changes of physiological activity and deterioration in fresh-cut green tip bananas, J. Japan. Soc. Hort. Sci., 67, 123～129 (1998)

3. 3) M_URAKAMI, Y., O_ZAKI, Y. and I_ZUMI, H. : Microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices stored in high CO₂ atmospheres, HortScience, 47, 1758～1763 (2012)

4. 4) I_TAMURA, H., N_AKAMOTO, T., H_ANAOKA, Y. and S_UN, N. : Improving shelf life of cut persimmon fruit, Acta Hortic., 833, 295～298 (2009)

5. 5) I_ZUMI, H., N_AKATA, Y., I_NOUE, A. and O_ZAKI, Y.: Quality and shelf-life of enzymatically peeled and segmented citrus fruits in Japan, Acta Hortic., 1141, 245～250 (2016)

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