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Storage temperature effects on blood orange fruit quality.

Author(s) : RAPISARDA P., BELLOMO S. E., INTELISANO S.

Type of article: Article

Summary

Orange fruits of two blood varieties were stored at 8 and 22 °C for 85 and 106 days respectively, and analysed periodically for standard quality parameters and sensory influencing parameters. Total acidity, juice yield, total soluble solids, vitamin C, and anthocyanin, were studied and compared with Tarocco and Moro cultivars. Overlong storage could eventually develop malodorous vinylphenols in the Moro cultivar.

Details

  • Original title: Storage temperature effects on blood orange fruit quality.
  • Record ID : 2003-1366
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 49 - n. 7
  • Publication date: 2001

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