Quality and Physiological Changes of Film Packaged ‘Malvasio’ Mandarins during Long Term Storage

LWT - Food Science and Technology, pp. 206-214, 2001.

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Abstract:

Malvasio mandarins were packaged in fibreboard cartons (approximately 2.5 kg per box) using three different plastic films: film A (the least permeable), film B (medium permeability) and film C (perforated). Fruits were stored for 6 or 12 weeks at 4 °C plus 1 week at 20 °C and 75% relative humidity (shelf-life). Film C had only a slight in...More

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