Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene
'Kampuchea' guavas were treated with 300, 600 and 900 nL L-1 1-methylcyclopropene (1-MCP) for 0, 3 and 6 h, and stored at 27°C with 70% relative humidity. The C* values, soluble solids concentration, titratable acidity and pH of these fruits were not affected by both the 1-MCP concentratio...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16512/1/%287%29%20IFRJ-2010-63-69%20Phebe%20Malaysia.pdf http://psasir.upm.edu.my/id/eprint/16512/ http://www.ifrj.upm.edu.my/17%20%2801%29%202010/%287%29%20IFRJ-2010-63-69%20Phebe%20Malaysia.pdf |
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