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Composition chimique des kiwis mûris après entreposage frigorifique.

Chemical composition of cured kiwifruit after a coolstorage period.

Auteurs : BAUTISTA-BANOS S., LONG P. G., GANESH S.

Résumé

Stem scars of harvested kiwifruit were inoculated with B. cinerea and cured at 10, 20 or 30 °C and 90-100% relative humidity for two, four or six days. After curing, fruit samples were cold stored at 0 °C and tested after two, four or six months for total soluble solids, and after two or four months for sugars, pH and acidity. There was no consistent relationship between temperature/time of incubation and total soluble solids content during cold storage.

Détails

  • Titre original : Chemical composition of cured kiwifruit after a coolstorage period.
  • Identifiant de la fiche : 2000-1929
  • Langues : Anglais
  • Source : Proceedings of the Third International Symposium on Kiwifruit.
  • Date d'édition : 1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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