ShareRELATIONSHIP OF EPICUTICULAR WAX COMPOSITION OF GRAPEFRUIT TO CHILLING INJURY.
Author(s) : NORDBY H. E., MCDONALD R. E.
Type of article: Article
Summary
THE COLD STORAGE OF GRAPEFRUIT MODIFIES THE CONTENTS OF ALKANES, SQUALENESAND LONG-CHAIN ALDEHYDES IN THE EPICUTICULAR WAX. THE COMPOSITION OF THIS WAX WAS STUDIED, BEFORE AND AFTER STORAGE. REMOVING IT WITH SOLVENTS FAVOURS DETERIORATIONS IN FRUIT DURING COLD STORAGE.
Details
- Original title: RELATIONSHIP OF EPICUTICULAR WAX COMPOSITION OF GRAPEFRUIT TO CHILLING INJURY.
- Record ID : 1992-1699
- Languages: English
- Source: J. agric. Food Chem. - vol. 39 - n. 5
- Publication date: 1991
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Correlation; Coating (food); Citrus fruit; Chilling; Pomelo; Chilling injury; Fruit
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