Kinetic modeling of the changes in bioactive compounds and quality attributes of fresh-cut strawberries stored in controlled atmospheres with high oxygen alone or with carbon dioxide
María Paula Méndez‐Galarraga, Franco Van de Velde, Andrea Piagentini, María Élida Pirovani
Topics & Concepts
Carbon dioxideChemistryAnthocyaninOxygenModified atmosphereShelf lifeControlled atmospherePelargonidinFood scienceFragariaBotanyCyanidinOrganic chemistryBiologyPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity