International Symposium on Quality of Fresh and Fermented Vegetables |
Contents
Alphabetical List of Authors | 19 |
QUALITY OF FRESH VEGETABLES | 25 |
Outline of Present Status on World Research on Vegetables Invited | 33 |
Copyright | |
26 other sections not shown
Common terms and phrases
A.E. Watada ascorbic acid B-carotene basil broccoli browning carrots cell wall chilling injury Chinese cabbage chitosan chlorophyll Choi CO₂ components concentration consumers crops cucumber cultivars culture decreased Dept dietary fiber dry weight effect embryogenesis erythorbic acid ethylene evaluation Fermented Vegetables Eds film flavor Food Sci Fresh and Fermented fresh weight fresh-cut fructose garlic GFSE greenhouse grown growth hand pollination harvest head lettuce Horticulture hydroponics increased ISHS J.M. Lee K.C. Gross kimchi Kyung Hee University leaf lettuce Lee Acta Hort method mg.L mg.Lš microbial minimally processed modified atmosphere National University NIRS nutrient solution nutritional onion oriental vegetables packaging pepper perlite pickles plant PLRs postharvest production Quality of Fresh radish Research rice hull S.K. Lee Acta sample sativus seedlings sensory Seoul sodium selenite soluble solids somatic embryos spinach storage substrate Suwon Table temperature tissue tomato treatment watermelon