Share

Study on the volatile compounds of prickly pear during storage under normal and controlled atmosphere.

[In Italian. / En italien.]

Author(s) : DI CESARE L. F., TESTONI A., SANSOVINI G.

Type of article: Article

Summary

The effect of cold storage on the aroma development of prickly pear, as influenced by the ripeness stage at harvest, was evaluated by analytical techniques. The composition of turned and mature fruit volatiles was determined, identifying the proper character impact compounds. In normal atmosphere storage, character compounds developed within 20 days both in turned and in mature fruit. In controlled atmosphere storage there was an increase of the aroma compounds in the turned fruit along the total storage period.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-0947
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 32 - n. 725-730
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing