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Most varieties were observed to lose firmness after storage at 10 deg C, but not at 3 deg C. The ground colour changes. This gradual change toward uniform characteristics during the storage period can mask significant differences in gustatory quality. The sugar content changed very little or not at all. Acidity, highly variable from one variety to the next, remained high in Tom Cot, and dropped sharply in the Goldrich variety.
Details
- Original title: Abricot : maintien de la qualité postrécolte.
- Record ID : 1998-0945
- Languages: French
- Source: Infos Ctifl - n. 129
- Publication date: 1997/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Variety; Texture; Organoleptic property; Firmness; Cold storage; Colour; Fruit; Apricot
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