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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
Korean Journal of Food Science and Technology
卷
18
页码
v.71-76(1)
其它主题
Dioxido de carbono; Qualite; Acidos organicos
注释
27 ref. Summaries (En, Ko).
类型
Journal Article; Journal Part; Summary
来源
Korean-Journal-of-Food-Science-and-Technology (Korea R.). (Feb 1986). v. 18(1) p. 71-76.
团体作者
Korea Advanced Inst. of Science and Technology., Seoul (Korea R.). Dept. of Food Science and Technology Tongguk Univ., Seoul (Korea R.). Dept. of Food Technology
Universidad Austral de Chile, Valdivia (Chile). Facultad de Ciencias Agrarias.
2012-11-15
AGRIS AP