ShareThe effects of storage temperature and fruit size on firmness, extractable juice, woolliness and browning in two nectarine cultivars.
Author(s) : MOLLENDORFF L. J. von, JACOBS G., VILLIERS O. T. de
Type of article: Article
Summary
The article studies the effect of storage temperature and fruit size on different properties of nectarines: firmness, browning, woolliness, and juice extraction. The temperatures studied are -0.5, 3, 5 or 7 deg C for storage, and 15 deg C for ripening.
Details
- Original title: The effects of storage temperature and fruit size on firmness, extractable juice, woolliness and browning in two nectarine cultivars.
- Record ID : 1994-0951
- Languages: English
- Source: J. hortic. Sci. - vol. 67 - n. 5
- Publication date: 1992
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Nectarine; Extraction; Browning; Variety; Temperature; Organoleptic property; Ripening (fruit); Firmness; Cold storage; Fruit juice; Fruit
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- Author(s) : MOLLENDORFF L. J. von, JACOBS G., VILLIERS O. T. de
- Date : 1992
- Languages : English
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