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Caractéristiques prises en compte dans la prévision de la qualité des oranges.

Characteristics used in the prediction of the quality of oranges.

Auteurs : MANDALA I. G., TANTSIS J. D., KOSTAROPOULOS A. E.

Type d'extrait : Chapitre d'ouvrage

Résumé

The investigation was carried out for samples that were stored at 5, 10 and 20 deg C for 0-105 days. Besides the measurement of the changes of the size and the weight of oranges and their peels, relaxation's parameters of compressed oranges and the resistance of their peel in penetration tests, were examined. The results of the research indicate that the water loss during storage is mainly due to the dehydration of the peel. The prediction of the freshness of oranges can be done on a combination of estimations of the physical data of oranges and the mechanical properties of whole fruits and their peel.

Détails

  • Titre original : Characteristics used in the prediction of the quality of oranges.
  • Identifiant de la fiche : 1999-0968
  • Langues : Anglais
  • Source : Shelf life prediction for improved safety and quality of foods.
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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