ShareEffects of storage temperature and preheating on the shelf life of yuzu.
[ In Korean. / En coréen.]
Author(s) : PARK Y. S., JUNG S. T.
Type of article: Article
Summary
Fruits were stored for 20 weeks. Fruit firmness, acid content and flavour decreased with storage time. Soluble solids and vitamin C contents increased then decreased with storage. Weight loss increased with increasing storage temperature. Fruit decay increased with storage and was significantly higher in fruits stored at 10 deg C. Preheated fruits lost flavour and weight with storage, but exhibited less decay.
Details
- Original title: [ In Korean. / En coréen.]
- Record ID : 1998-0946
- Languages: Korean
- Source: J. korean Soc. hortic. Sci. - vol. 37 - n. 2
- Publication date: 1996
Links
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Indexing
- Themes: Fruit
- Keywords: Citrus fruit; Deterioration; Temperature; Korea Republic; Weight loss; Cold storage; Tropical fruit
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