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Textures "coriace" et farineuse des pêches en fonction de la maturité et de la température d'entreposage des fruits.

Leatheriness and mealiness of peaches in relation to fruit maturity and storage temperature.

Auteurs : JU Z. G., DUAN Y. S., JU Z. Q.

Type d'article : Article

Résumé

Huangjin peaches were harvested at commercial harvest time (commercial) and 20 days before (early) or after (later) commercial harvest. Fruits from each harvest were stored at 0, 5, or 10 °C and at 95% RH. After 4 weeks of storage at 0 or 5 °C, early harvested fruits developed more leatheriness but less mealiness and later harvested fruits did not develop leatheriness but developed more mealiness compared with fruits from commercial harvest. Relations between temperature , leatheriness and mealiness are studied. Firmness, softness, enzyme activity and insoluble pectin content were investigated.

Détails

  • Titre original : Leatheriness and mealiness of peaches in relation to fruit maturity and storage temperature.
  • Identifiant de la fiche : 2001-1887
  • Langues : Anglais
  • Source : J. hortic. Sci. Biotechnol. - vol. 75 - n. 1
  • Date d'édition : 2000

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