Influence of low oxygen storage on aroma compounds of whole pears and crushed pear flesh.

Author(s) : CHERVIN C., SPEIRS J., LOVEYS B., et al.

Type of article: Article

Summary

Reduction of fruit aroma is studied during cold storage of pears or crushed pear flesh, within controlled atmosphere. Accurate chemical analysis of various aroma compounds is presented.

Details

  • Original title: Influence of low oxygen storage on aroma compounds of whole pears and crushed pear flesh.
  • Record ID : 2001-1878
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 19 - n. 3
  • Publication date: 2000/07

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