Share

IIR document

Quality changes during degreening of "Naveline" oranges.

Changements de la qualité des oranges Navelina lors du déverdissage.

Author(s) : ARTÉS F., MARTINEZ J. A., ESCRICHE A. J., MARIN J. G.

Summary

Degreening of Naveline oranges at 22 deg C, 95% relative humidity and an ethylene level of 5 ppm for 4 days gave good results. The colour index, Penicillium development and physico-chemical properties are acceptable. Details of behaviour in storage for a further week are given.

Available documents

Format PDF

Pages: 10 p.

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Changements de la qualité des oranges Navelina lors du déverdissage.
  • Record ID : 1993-3339
  • Languages: French
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (35)
See the conference proceedings

Indexing