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A sensory assessment of color and textural quality of refrigerated tomatoes preserved with different concentrations of potassium permanganate
Freshly harvested mature tomato fruits were treated with different concentrations of potassium permanganate to evaluate their effect on color and texture of the fruits. This was to determine the degree of acceptability and shelf life of the tomatoes. Fifty grams of mature unripe tomato fruits was wa...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448385/ https://www.ncbi.nlm.nih.gov/pubmed/28572927 http://dx.doi.org/10.1002/fsn3.410 |