ShareEffect of various storage conditions on chemical characteristics and processing of peach cv. "Flordasun".
Author(s) : BAKSHI P., MASOODI F.
Type of article: Article
Summary
Peaches were stored in bags with different types of perforations, at room temperature (24 plus or minus 2°C) or under refrigerated conditions (3-6°C). Juice loss was related to the type of perforations and the shelf life was greater in the case of refrigerated fruit.
Details
- Original title: Effect of various storage conditions on chemical characteristics and processing of peach cv. "Flordasun".
- Record ID : 2010-0507
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 46 - n. 3
- Publication date: 2009/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Fruit - Keywords: Temperature; Quality; Peach; Expérimentation; Packaging; Fruit; Storage condition
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- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 4
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- Languages : English
- Source: Acta Aliment. - vol. 32 - n. 4
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