Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low-chill apple cultivars
Three low-chill apple cultivars (“Caricia,” “Eva,” and “Princesa”) were subjected to hot water treatments as a postharvest abiotic stress for quality retention. The effects of heating time and temperature, storage time, and apple cultivar were investigated on total phenolic content (TPC), firmness,...
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| Other Authors: | , |
| Format: | article |
| Language: | English |
| Published: |
2019
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| Online Access: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32112 |
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