Effects of ethanol and chitosan treatments on the quality and storage life of minimally processed pumpkin (Cucurbita moschata Duch)
<strong>Purpose:</strong> Pretreatments of ethanol and chitosan immersion were examined for their potential to maintain physiochemical attributes of fresh cut pumpkin. <strong>Research method:</strong> Fresh cut pumpkin cubes were dipped into different ethanol solutions (20%,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Birjand
2020-09-01
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| Series: | Journal of Horticulture and Postharvest Research |
| Subjects: | |
| Online Access: | http://jhpr.birjand.ac.ir/article_1233_6950202780ca5a47621ee2ca526c78d7.pdf |