Optimum controlled atmospheres minimise respiration rate and quality losses while increase phenolic compounds of baby carrots
Open Access
Abstract
No abstract availableKeywords
This publication has 51 references indexed in Scilit:
- The effects of preparatory procedures and storage temperature on the quality of carrot discs packaged in modified atmospheresInternational Journal of Food Science and Technology, 2007
- Controlled atmosphere, modified atmosphere and modified atmosphere packaging for vegetablesStewart Postharvest Review, 2006
- Influence of Washing Treatment and Storage Atmosphere on Phenylalanine Ammonia-Lyase Activity and Phenolic Acid Content of Minimally Processed Carrot SticksJournal of Agricultural and Food Chemistry, 2005
- The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding‐Value of Fresh Fruits and VegetablesJournal of Food Science, 2003
- Increased intake of fruit and vegetables: estimation of impact in terms of life expectancy and healthcare costs†Public Health Nutrition, 2003
- Minimal Processing and Edible Coating Effects on Composition and Sensory Quality of Mini‐peeled CarrotsJournal of Food Science, 1996
- Enzymatic Browning in Fruits1995
- Effects of controlled atmospheres on microbial spoilage, electrolyte leakage and sugar content of fresh ‘ready‐to‐use’ grated carrotsInternational Journal of Food Science and Technology, 1990
- Chlorophyll and carotenoid presence in olive fruit (Olea europaea)Journal of Agricultural and Food Chemistry, 1989
- Effect of Ethylene on the Qualitative and Quantitative Composition of the Phenol Content of Carrot RootsPhysiologia Plantarum, 1974