Effect of Harvest Time and L-Cysteine as an Antioxidant on Flesh Browning of Fresh-Cut Cherimoya (Annona cherimola Mill.)
Browning development is the most important factor limiting the quality of fresh-cut cherimoya (Annona cherimola Mill.). However, there is little information available about its causes and methods of control. The effectiveness of L-cysteine (0.125, 0.25 and 0.5%) in fresh-cut cherimoya harvested on t...
Enregistré dans:
| Auteurs principaux: | , , , , , |
|---|---|
| Langue: | English |
| Publié: |
Instituto de Investigaciones Agropecuarias, INIA
2008
|
| Sujets: | |
| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392008000300001 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|