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: | , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
University of Birjand
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/1a410343ddb3456aa26c12dc8ead16b1 |
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