Effect of wounding intensity on physiological and quality changes of strawberry fruit
Wounding makes fresh-cut product more perishable than whole fruit. The effect of wounding intensity on respiration rate and nutritional quality of fresh-cut ‘Candonga’ strawberries was investigated. Fruit were submitted to six levels of cutting intensity - whole fruit (WHO), 4, 16, 64, and 128 piece...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Firenze University Press
2018-10-01
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| Series: | Advances in Horticultural Science |
| Subjects: | |
| Online Access: | https://oaj.fupress.net/index.php/ahs/article/view/3163 |