ShareCHANGES IN THE FLAVOUR COMPONENTS IN APPLES DURING MATURATION, RIPENING AND STORAGE.
Author(s) : YAHIA E. M.
Type of monograph: Doctoral thesis
Summary
STUDY OF THE DEVELOPMENT OF THE CONTENTS OF 20 FLAVOUR COMPONENTS OF MCINTOSH AND CORTLAND APPLES DURING MATURATION AND RIPENING (ON THE TREE AND POSTHARVEST) AND DURING STORAGE AT 20 DEG C IN AIR AND/OR IN CONTROLLED ATMOSPHERE (WITH REDUCED ETHYLENE CONTENT). EVALUATION OF THE EFFECTS OF STORAGE IN CONTROLLED ATMOSPHERE ON THE DECREASE IN THE FORMATION OFSOME COMPONENTS. THE EFFECT OF THE PREHARVEST TREATMENT OF FRUIT BY DAMINOZIDE IS ALSO STUDIED.
Details
- Original title: CHANGES IN THE FLAVOUR COMPONENTS IN APPLES DURING MATURATION, RIPENING AND STORAGE.
- Record ID : 1988-1026
- Languages: English
- Publication: United states/United states
- Publication date: 1986
- Source: Source: 149 p.; 142 ref.
Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Controlled atmosphere; Organoleptic property; Apple; Ripening (fruit); Ethylene; Fruit
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- Date : 1981
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- Source: Chem. Mikrobiol. Technol. Lebensm. - vol. 7 - n. 3
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