Influence of cut, packaging and storage temperature on physicochemical aspects of minimally processed Carica papaya cv. ‘Formosa’
This study aims to verify the influence of cut, package and storage temperature on the physicochemical aspects of minimally processed ‘Formosa’ papaya. Fruits were selected, washed and sanitized, then stored for 12 h at 10 ºC. At 12 ºC, they were peeled and cut longitudinally in half, the seeds and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
UNAD
2018-02-01
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| Series: | Revista de Investigación Agraria y Ambiental |
| Subjects: | |
| Online Access: | https://hemeroteca.unad.edu.co/index.php/riaa/article/view/2093 |