ShareEFFECTS OF POSTHARVEST TREATMENTS ON THE ORGANOLEPTIC QUALITY OF KIWIFRUIT HARVESTED AT DIFFERENT RIPENING STAGES.
Author(s) : MACRAE E. A., STEC M. G. H., TRIGGS C. M.
Type of article: Article
Summary
MEASUREMENT OF THE EFFECT OF STAGE OF MATURITY AND POSTHARVEST STORAGE TIME: 273-277 K (0-4 DEG C) ON JUICINESS AND FLAVOUR OF KIWIFRUIT. 4-6 WEEKS STORAGE AT 273 K SEEMS APPROPRIATE FOR FRUIT HARVESTED AT AN EARLY STAGE OF MATURITY (FLAVOUR IMPROVEMENT AND REDUCTION IN ACIDITY AND FLAVOUR DEFECTS). (Bibliogr. int. CDIUPA, FR., 90-257902.
Details
- Original title: EFFECTS OF POSTHARVEST TREATMENTS ON THE ORGANOLEPTIC QUALITY OF KIWIFRUIT HARVESTED AT DIFFERENT RIPENING STAGES.
- Record ID : 1991-0209
- Languages: English
- Source: J. Sci. Food Agric. - vol. 50 - n. 4
- Publication date: 1990
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Chilling; Organoleptic property; Ripening (fruit); Kiwifruit; Tropical fruit
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