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Influence of chemical treatment on quality of cut apple (cv. jonagored)
Rocha, A.M.C.N.; Brochado, C.M.; Morais, A.M.M.BThe quality of a new variety of apple, ‘Jonagored’, after peeling and cutting was evaluated during ten days of storage in air at 4C. The objective was to evaluate the shelf-life of apple cubes by detecting the limiting parameter and to test the influence of different chemical dips on the cut apple quality with the aim of extending shelf-life. Color, i.e. browning at the cut surface, was found to be the critical...
Relationship between sensorial and compositional characteristics of cut apple (...
Rocha, A. M. C. N.; Morais, A. M. B.; Brochado, C. M.
Shelf-life of chilled cut orange determined by sensory quality
Rocha, A. M. C. N.; Brochado, C. M.; Kirby, R.; Morais, A. M. M. B.The shelf-life of chilled cut orange was evaluated in terms of physical and chemical quality characteristics, microbial contamination and sensorial acceptability. After minimal processing (peeling and cutting), fresh orange was stored in air at 4 °C. Evaluations were performed at different times of storage. The respiration rate of the fresh-cut orange was also evaluated. No significant increase was noticed in r...
Influence of chemical treatment and controlled atmosphere on some quality param...
Rocha, A. M. C. N.; Brochado, C. M. S.; Morais, A. M. M. B.
Modified atmosphere packaging for the shelf-life extension of cut-apple (c.v. j...
Rocha, A. M. C. N.; Brochado, C. M. S.; Morais, A. M. B.
Influence of chemical treatment on quality of cut orange stored at 4°c
Rocha, A. M. C. N.; Brochado, C. M. S.; Morais, A. M. M. B.
Controlling temperature to reduce respiration rate of fresh-cut orange
Brochado, C. M. S.; Morais, A. M. M. B.
Shelf-life of fresh-cut orange
Brochado, C. M. S.; Morais, A. M. M. B.; Rocha, A. M. C. N.
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