PHYSIOLOGY OF LIGHTLY PROCESSED FRUITS AND VEGETABLES

被引：272

作者：

BRECHT, JK

机构：

来源：

HORTSCIENCE | 1995年 / 30卷 / 01期

关键词：

D O I：

10.21273/HORTSCI.30.1.18

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

引用

页码：18 / 22

页数：5

共 51 条

[1] ETHYLENE ABSORBENT TO MAINTAIN QUALITY OF LIGHTLY PROCESSED FRUITS AND VEGETABLES [J].

ABE, K ;

WATADA, AE .

JOURNAL OF FOOD SCIENCE, 1991, 56 (06) :1589-1592

[2]

ABE K, 1992, J JPN SOC COLD PRESE, V17, P146

[3]

Abeles FB., 2012, ETHYLENE PLANT BIOL

[4] EDIBLE COATINGS FOR LIGHTLY PROCESSED FRUITS AND VEGETABLES [J].

BALDWIN, EA ;

NISPEROSCARRIEDO, MO ;

BAKER, RA .

HORTSCIENCE, 1995, 30 (01) :35-38

[5] EFFECT OF PREPARATION PROCEDURES AND STORAGE PARAMETERS ON QUALITY RETENTION OF SALAD-CUT LETTUCE [J].

BOLIN, HR ;

HUXSOLL, CC .

JOURNAL OF FOOD SCIENCE, 1991, 56 (01) :60-&

[6] FACTORS AFFECTING STORAGE STABILITY OF SHREDDED LETTUCE [J].

BOLIN, HR ;

STAFFORD, AE ;

KING, AD ;

HUXSOLL, CC .

JOURNAL OF FOOD SCIENCE, 1977, 42 (05) :1319-1321

[7] STORAGE STABILITY OF MINIMALLY PROCESSED FRUIT [J].

BOLIN, HR ;

HUXSOLL, CC .

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1989, 13 (04) :281-292

[8]

Brecht J. K., 1993, ACTA HORTIC, V343, P341

[9] DEVELOPMENT OF GREEN MOLD IN DEGREENED ORANGES [J].

BROWN, GE .

PHYTOPATHOLOGY, 1973, 63 (09) :1104-1107

[10]

BURTON WG, 1982, POST HARVEST PHYSL F

← 1 2 3 4 5 6 →