Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit
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DOI: 10.1016/j.postharvbio.2016.09.009
Abstract: Abstract The effect of different cutting styles on the quality and antioxidant activity of pitaya fruit during 4 d of storage at 15 °C was investigated. Pitaya fruit was cut into slice, half-slice and quarter-slice, all… read more here.
Keywords: antioxidant activity; fruit; cutting styles; cut ... See more keywords