Ethylene Treated Kiwi Fruits during Storage. Part I: Postharvest Bioactive, Antioxidant and Binding...
Ethylene Treated Kiwi Fruits during Storage. Part I: Postharvest Bioactive, Antioxidant and Binding Properties
About this item
Full title
Ethylene Treated Kiwi Fruits during Storage. Part I: Postharvest Bioactive, Antioxidant and Binding Properties
Author / Creator
Journal title
Journal of food processing and preservation, 2017-08, Vol.41 (4), p.n/a
Language
English
Formats
Subjects
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Scope and Contents
Contents
Kiwi fruits “Hayward” were submitted to ethylene treatment during 24 h, following by storage at 20C for 10 days. Significant differences were found in polyphenols and in the antioxidant capacities in conventional, low chemical and organic kiwi fruits. Ethylene treatment increased the bioactivity of organic, low chemical and conventional kiwi fruit....
Alternative Titles
Full title
Ethylene Treated Kiwi Fruits during Storage. Part I: Postharvest Bioactive, Antioxidant and Binding Properties
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_2000511994
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2000511994
Other Identifiers
ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.13084
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