Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree

Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree

The aim of this work was to evaluate the influence of the ripening stage on three fresh-cut fruit (apple, kiwifruit and melon) in terms of quality and tissue metabolism, during accelerated storage (AS) in controlled conditions. For this purpose, two different ripening stages were selected for each f...

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Bibliographic Details
Main Authors: Tappi Silvia, Mannozzi Cinzia, Tylewicz Urszula, Romani Santina, Rosa Dalla Marco, Rocculi Pietro
Format: Article
Language:English
Published: National Society of Processing and Energy in Agriculture, Novi Sad 2015-01-01
Series:Journal on Processing and Energy in Agriculture
Subjects:
fresh-cut fruit
wounding response
ripening degree
enzymatic activity
tissue metabolism
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871505219T.pdf

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