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Fresh-cut eggplants,as other vegetables,haverelatively short shelf-life because of the large amount of tissuedisruption and increased metabolism.There is a very rapid onsetof enzymatic browning and tissue softening with consequentdecrease in sensorial and nutritional quality.To reduce respirationand maintain the quality,various treatments have been applied tofmd the optimum conditions that provide more fresh and naturalfresh-cut produce after minimal processing.