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Effects of fruit ripeness and storage temperature on the deterioration rate of fresh-cut peach and nectarine slices.

Author(s) : GORNY J. R., HESS-PIERCE B., KADER A. A.

Type of article: Article

Summary

The optimum ripeness for preparing fresh-cut peach slices was the ripe stage, and at 0 deg C and 90-95% relative humidity, these slices had a shelf life of 6 days and retained good eating quality. The optimum ripeness stages for preparing fresh-cut nectarine slices were partially ripe or ripe, and at 0 deg C and 90-95% relative humidity, these slices had a shelf life of 8 days and retained good eating quality.

Details

  • Original title: Effects of fruit ripeness and storage temperature on the deterioration rate of fresh-cut peach and nectarine slices.
  • Record ID : 1999-3669
  • Languages: English
  • Source: HortScience - vol. 33 - n. 1
  • Publication date: 1998

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