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Ethylene absorbent to maintain quality of lightly processed fruits and vegetables


Journal of Food Science 56(6): 1589-1592
Ethylene absorbent to maintain quality of lightly processed fruits and vegetables
Ethylene had an undesirable effect on the quality of kiwifruits, bananas, broccoli, and spinach leaves that were prepared and stored as light processed products. A 2 or 20 ppm ethylene treatment hastened the softening of the pulp of kiwifruits and bananas held at 20.degree. C. Use of charcoal with palladium chloride, as ethylene absorbent, prevented the accumulation of the ethylene and was effective in reducing the rate of softening the kiwifruits and bananas and of chlorophyll loss in spinach leaves, but not in broccoli.

Accession: 002373730

DOI: 10.1111/j.1365-2621.1991.tb08647.x

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