| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542115 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Quality of fresh-cut melons from contrasting genotypes was characterised during storage. ⺠Individual volatiles and volatile classes were significantly affected by oxygen levels. ⺠Other quality attributes were not affected by oxygen levels. ⺠Optimisation of MAP should emphasise aroma volatiles, rather than physical or other chemical quality attributes.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana L. Amaro, John C. Beaulieu, Casey C. Grimm, Rebecca E. Stein, Domingos P.F. Almeida,