Fresh-Cut Produce
1. Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan

Anh T. Huynh; Ha V. H. Nguyen

Articles in Press, Accepted Manuscript, Available Online from 08 November 2020

http://dx.doi.org/10.22077/jhpr.2020.3318.1140

Abstract
  Purpose: This investigation focused on the most suitable temperature for fresh- cut pumpkin with harmonization between benefits and drawbacks. Research method: Fresh-cut pumpkin cubes were pre–treated with 30% ethanol and 1% chitosan, then stored for 15 days at different temperatures (5 °C ...  Read More

Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan


Postharvest Biology and Technology
2. Effects of ethanol and chitosan treatments on the quality and storage life of minimally processed pumpkin (Cucurbita moschata Duch)

Anh T. Huynh; Ha V. H. Nguyen

Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 221-234

http://dx.doi.org/10.22077/jhpr.2019.2837.1095

Abstract
  Purpose: Pretreatments of ethanol and chitosan immersion were examined for their potential to maintain physiochemical attributes of fresh cut pumpkin. Research method: Fresh cut pumpkin cubes were dipped into different ethanol solutions (20%, 30%, 40%, 50%) or chitosan concentrations (0.5%, 1%, 1.5%). ...  Read More