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Influence of Different Storage Methods on Apples Chemical Proprieties

. Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30-40°C. International J. Food Sci. and Tech. pp: 551. Pleshkov B.P., 1985. Biochemistry Workshop plants. Agropromizdat, 255 Ramona Cotruţ, Anca Amalia Udrişte, 2017. A review of how to optimize storage and shelf life extending technology of kiwifruit (Actinidia sp.) by using 1-methylcyclopropene to measurably reduce fruit waste. Scientific Papers. Series B, Horticulture. Vol. LXI, 33-38. Sumedrea D., Alina Florea, Mihaela Sumedrea

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The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

., 2014. Quality parameters, bio-compounds, antioxidant activity and sensory attributes of Spanish quinces (Cydonia oblonga Miller). Scientia Horticulturae 165: 163-170 Varela P., Salvador A., Fiszman S., 2008. Shelf-life estimation of “Fuji” apples II. The behaviour of recently harvested fruit during storage at ambient conditions. Postharvest Biology and Technology 50: 64-69 Wang H., Guo X., Hu X., Li T., Fu X., Liu R., 2017. Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of

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