Metabolic activity of fresh-cut 'Pérola' pineapple as affected by cut shape and temperature.
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The effects of cut shape and temperature on the respiratory activity and ethylene synthesis of fresh-cut 'Pérola' pineapple were investigated. Two experiments were carried out. In the first, slices and chunks were placed in air-tight packages kept at 4 or 10°C.
Palabras clave
Atividade metabolica, Ananas comusus, Abacaxi, Ethylene