Using chemometrics to characterise and unravel the near infra-red spectral changes induced in aubergine fruit by chilling injury as influenced by storage time and temperature
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DOI: 10.1016/j.biosystemseng.2020.08.008
Abstract: The early non-destructive detection of chilling injury (CI) in aubergine fruit was investigated using spectroscopy. CI is a physiological disorder that occurs when the fruit is subjected to temperatures lower than 12 °C. Reference measurements of… read more here.
Keywords: storage; temperature; storage time; fruit ... See more keywords