Value adding fresh-cut pineapple and papaya with a natural spice

Export / Share

Share this record

Export this record

Liu, D., Pun, S., Currie, M. and Cusack, A. (2017) Value adding fresh-cut pineapple and papaya with a natural spice. In: IFT 2017 Conference, Las Vegas, Nevada, USA.

Full text not currently attached. Access may be available via the Publisher's website or OpenAccess link.

Abstract

Some species in Cinnamomum genus commonly used as spice
contain antibacterial compounds. We investigated the effects of cinnamon (Cinnamomum zeylanicum) bark essential oil (CBEO) on the fruit quality of fresh-cut pineapple and papaya.

Item Type:	Conference or Workshop Item (Paper)
Business groups:	Crop and Food Science
Subjects:	Plant culture > Harvesting, curing, storage Plant culture > Fruit and fruit culture Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit > Pineapple
Live Archive:	17 Aug 2018 03:02
Last Modified:	03 Sep 2021 16:51

Repository Staff Only: item control page

	eRA Home \|\| About \|\| Browse \|\| Search \|\| Help
	Login \| DPI Staff queries on depositing or searching to era.daf.qld.gov.au