Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan

Purpose: This investigation focused on the most suitable temperature for fresh- cut pumpkin with harmonization between benefits and drawbacks. Research method: Fresh-cut pumpkin cubes were pre–treated with 30% ethanol and 1% chitosan, then stored for 15 days at different temperatures (5 °C or T5, 10...

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Autores principales: Anh Huynh, Ha Nguyen
Formato: article
Lenguaje:EN
Publicado: University of Birjand 2021
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Acceso en línea:https://doaj.org/article/1a410343ddb3456aa26c12dc8ead16b1
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