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Caractéristiques de qualité des génotypes des pêches à chair fondante et non fondante.

Quality characteristics of melting and non-melting flesh peach genotypes.

Auteurs : KARAKURT Y., HUBER D. J., SHERMAN W. B.

Type d'article : Article

Résumé

A study was conducted to compare the quality characteristics of non-melting flesh peach genotypes intended for fresh market use with the standard melting flesh peach genotypes, and to determine the effect of storage at 8 °C on the physical and chemical composition of the respective fruit types. Results are presented in terms of physical parameters (mesocarp firmness, skin quality and colour) and chemical features (uronic acid, total soluble solids, pectin carotene and xanthophylls).

Détails

  • Titre original : Quality characteristics of melting and non-melting flesh peach genotypes.
  • Identifiant de la fiche : 2002-2970
  • Langues : Anglais
  • Source : J. Sci. Food Agric. - vol. 80 - n. 13
  • Date d'édition : 2000

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