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Acidité et saveur des kiwis.

Acidity and taste in kiwifruit.

Auteurs : MARSH K., ATTANAYAKE S., WALKER S., et al.

Type d'article : Article

Résumé

Although total titratable acidity levels in 'Hayward' kiwifruit appear quite stable during storage at 0 °C under New Zealand conditions it is known that citric acid levels decline but malic acid levels are maintained. By contrast, malic acid levels tend to increase with storage at 4 °C. These observations formed the basis of a sensory comparison of fruit stored at 0, 4, and 10 °C which were also analysed for acidity, sweetness, and the individual acid concentrations during 6 weeks of storage.

Détails

  • Titre original : Acidity and taste in kiwifruit.
  • Identifiant de la fiche : 2005-2630
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 32 - n. 2
  • Date d'édition : 2004

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