Effect of grafting and modified atmosphere packaging on eggplant quality parameters during storage

The physico-chemical parameters (pH, mechanical firmness and vitamin C) and sensory parameters of grafted and ungrafted eggplant plants were studied in relation to storage time (up to 17 days at 10 °C). Eggplant plants of cultivar 'Tsakoniki' were grafted on Solanum torvum and S. sisymbrii...

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Veröffentlicht in:	International journal of food science & technology 2005-03, Vol.40 (3), p.311-322
Hauptverfasser:	Arvanitoyannis, I.S, Khah, E.M, Christakou, E.C, Bletsos, F.A
Format:	Artikel
Sprache:	eng
Schlagworte:	ascorbic acid Biological and medical sciences consumer acceptance cultivars Eggplant eggplants firmness Food industries food quality food storage Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects grafting grafting (plants) Handling, storage, packaging, transport hardness modified atmosphere packaging rootstock-scion relationships sensory analysis shelf life Solanum sisymbriifolium Solanum torvum sweetness vitamin C
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