Effect of different anti-browning agents on quality of minimally processed early potatoes packaged on a compostable film
Authors:
- Anita IernaAIAnita Ierna
- Paola RizzarelliPRPaola Rizzarelli
- Angelo MalvuccioAMAngelo Malvuccio
- Marco RapisardaMRMarco Rapisarda
Abstract
No abstract availableFunding Information
- Cluster Sicily Agrobio and Fishing Industry
- Research Fund (PON02_00451_3361909)
This publication has 18 references indexed in Scilit:
- Sensory and physico-chemical characteristics of minimally processed “early” potato tubers as affected by anti-browning treatments and cultivarActa Horticulturae, 2016
- Shelf life of fresh-cut Cime di rapa (Brassica rapa L.) as affected by packagingLWT, 2011
- Tuber yield and quality characteristics of potatoes for off‐season crops in a Mediterranean environmentJournal of the Science of Food and Agriculture, 2009
- Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut productsPostharvest Biology and Technology, 2009
- New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storageInnovative Food Science & Emerging Technologies, 2009
- Use of biodegradable films for prolonging the shelf life of minimally processed lettuceJournal of Food Engineering, 2008
- Design of plastic packages for minimally processed fruitsJournal of Food Engineering, 2007
- Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packagingPostharvest Biology and Technology, 2005
- EFFECT OF CHEMICAL INHIBITORS AND STORAGE TEMPERATURE ON THE QUALITY OF FRESH‐CUT POTATOES1Journal of Food Quality, 2002
- Phenolic Compounds and Related Enzymes Are Not Rate-Limiting in Browning Development of Fresh-Cut PotatoesJournal of Agricultural and Food Chemistry, 2002