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CHANGES IN THE AROMATIC COMPOSITION OF APPLES (CV. RED DELICIOUS) DURING COOL STORAGE.

Author(s) : STRANGEV A. I., TODOROV V. K.

Summary

THE AROMATIC SUBSTANCES, WHICH ARE AN INDEX OF THE TASTE QUALITY OF FRUIT, CHANGE AFTER HARVESTING AT THE ORDINARY TEMPERATURE OR IN A COLD ROOM WITH A TEMPERATURE VARIATION OF 0 TO 0.5 K. THE AROMATIC SUBSTANCES OF APPLES AND THEIR QUALITATIVE AND QUANTITATIVE COMPOSITION WERE DETERMINED BY GAS CHROMATOGRAPHY. DURING STORAGE, THE QUALITY AND QUANTITY OF AROMATIC SUBSTANCES INCREASE. MAXIMUM AROMA IS REACHED AT THE OPTIMUM STAGE OF RIPENESS.

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Pages: 1982-4

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Details

  • Original title: CHANGES IN THE AROMATIC COMPOSITION OF APPLES (CV. RED DELICIOUS) DURING COOL STORAGE.
  • Record ID : 1984-1002
  • Languages: English
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 264-267; 2 fig.; 1 tabl.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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