4. Vegetables Green leafy vegetables, cabbages, cauliflower, lemons, tomatoes, all varieties of pumpkins, roots such as beetroot, carrots, radish, tapioca, etc., legumes such as fresh peas/beans, sprouts, etc., all common vegetables such as brinjal, drum sticks, okra or bhindi, capsicums, ...
The present paper deals with a novel telemetric device combined with a carbon amperometric sensor system to determine postharvest changes of ascorbic acid (AA) in fresh-cut fruits, without displacing products out of the storage rooms. The investigation was performed on kiwi, pineapple and melon, ...
(fruity, ripe fruit, floral, and pungent). Moreover, in this half-plane of F1 > 0, the positive values of F2 were related to the fresh and balsamic notes, while the negative values of F2 were characterized by the spicy notes. The location of the samples on the F1–F2 plane is ...