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Effets de la maturation des fruits et de la température d'entreposage sur le taux de dégradation des tranches fraîchement coupées de pêches et de brugnons.

Effects of fruit ripeness and storage temperature on the deterioration rate of fresh-cut peach and nectarine slices.

Auteurs : GORNY J. R., HESS-PIERCE B., KADER A. A.

Type d'article : Article

Résumé

The optimum ripeness for preparing fresh-cut peach slices was the ripe stage, and at 0 deg C and 90-95% relative humidity, these slices had a shelf life of 6 days and retained good eating quality. The optimum ripeness stages for preparing fresh-cut nectarine slices were partially ripe or ripe, and at 0 deg C and 90-95% relative humidity, these slices had a shelf life of 8 days and retained good eating quality.

Détails

  • Titre original : Effects of fruit ripeness and storage temperature on the deterioration rate of fresh-cut peach and nectarine slices.
  • Identifiant de la fiche : 1999-3669
  • Langues : Anglais
  • Source : HortScience - vol. 33 - n. 1
  • Date d'édition : 1998

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