Article ISI SCIELO
CHILEAN JOURNAL OF AGRICULTURAL RESEARCH  (2008)

Effect of Harvest Time and L-Cysteine as an Antioxidant on Flesh Browning of Fresh-Cut Cherimoya (Annona cherimola Mill.)

Campos-Vargas, R; Defilippi, BG; Romero P.; Valdes, H.; Robledo P.; Prieto H.

Abstract

Browning development is the most important factor limiting the quality of fresh-cut cherimoya (Annona cherimola Mill.). However, there is little information available about its causes and methods of control. The effectiveness of L-cysteine (0.125, 0.25 and 0.5%) in fresh-cut cherimoya harvested on two occasions (October and November) and stored for 6 and 12 days at 0

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Título según WOS: EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN ANTIOXIDANT ON FLESH BROWNING OF FRESH-CUT CHERIMOYA (Annona cherimola Mill.)
Título según SCIELO: Effect of Harvest Time and L-Cysteine as an Antioxidant on Flesh Browning of Fresh-Cut Cherimoya (Annona cherimola Mill.)
Título de la Revista: CHILEAN JOURNAL OF AGRICULTURAL RESEARCH
Volumen: 68
Número: 3
Editorial: INST INVESTIGACIONES AGROPECUARIAS - INIA
Fecha de publicación: 2008
Página de inicio: 217
Página final: 227
Idioma: English
DOI:

10.4067/S0718-58392008000300001
Notas: ISI, SCIELO