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Storage temperature in minimally processed tangor 'Murcote'.

[In Portuguese. / En portugais.]

Author(s) : KLUGE R. A., VITTI M. C. D., BASSETTO E., et al.

Type of article: Article

Summary

The physicochemical and sensory characteristics, and storage quality of minimally processed tangor cv. Murcote fruits were evaluated 9 days after storage at 2, 6 and 12 °C in rigid polyethylene trays. After 9 days, the appearance of tangor fruits stored at 2 °C was exemplary. The titratable acidity, soluble solid content and ratio were not affected by any of the treatments. The change in colour in fruit segments during cold storage was gradual.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 2005-0795
  • Languages: Portuguese
  • Source: Rev. bras. Fruticult. - vol. 25 - n. 3
  • Publication date: 2003

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