Article

Physicochemical, nutritional and microbial quality of fresh-cut and frozen papaya prepared from cultivars with varying resistance to internal yellowing disease

2010-04-01

Abstract excerpt

Quality, nutritional and microbial analyses were completed for fresh-cut and frozen papaya cubes prepared from cultivars with varying resistance to internal yellowing (IY) disease caused by the bacterium Enterobacter cloacae. In general, fresh-cut and frozen papaya retained nutritional and microbial quality, but visual and textural quality declined. Fresh-cut fruit pretreated with 1% calcium lactate solution were...

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Literature Corpus work: 33c13ead-8643-57a8-a7c5-f8eb199fb995
DOI: 10.1111/j.1745-4557.2010.00304.x

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