Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress

@article{Hodges2008QualityOF,
  title={Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress},
  author={D. Mark Hodges and Peter M. A. Toivonen},
  journal={Postharvest Biology and Technology},
  year={2008},
  volume={48},
  pages={155-162}
}
Abiotic stress potential has a significant impact on quality and nutritional status of fresh cut fruits and vegetables. However, very little work has been directed to defining and documenting the abiotic stresses that occur during fresh cut processing, packaging and storage. Many indicators can be used to infer impact of abiotic stress such as discolouration (e.g. browning of fresh-cut surfaces), increased respiration and ethylene evolution, loss of flavour and texture, weight loss, decline in… Expand
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