ShareInfluence 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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Indexing
- Themes: Fruit
- Keywords: Controlled atmosphere; Chemical composition; Aroma; Puree; Pulp; Pear; Cold storage; Fruit
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