Effect of Hot Air Treatment before or after Minimal Processing on the Preservation of Fresh-Cut ‘Red Fuji’ Apples
In order to study the effect of hot air treatment before or after minimal processing on the quality preservation of fresh-cut apples, ‘Red Fuji’ apples (Malus pumila Mill.) were treated with hot air at 70 ℃ before or after minimal processing and stored at 4 ℃. The mass loss rate, respiratory intensi...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-09-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-015.pdf |