On the changes in organic acids of strawberry in air with different CO2 concentration.
1986
Kim D.M. | Kim K.H. | Kim C.S.
Changes in pH, titratable acidity, some organic acids and brix of the strawberry stored at different levels of CO2 in air were measured. The changing trends in pH and the acidity of the strawberries were not clear among the storage treatments, and pH of the strawberries in all the treatments was increased (r=0.9615) by contrast to decrease in the acidity (r= -0.8483). Ascorbic acid content of the strawberries at control lot was higher than the contents of the CA stored for the initial 2 weeks after storage.
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