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Sensory and firmness measurements of calcium- and heat-treated apples
Year:
2000
Source of publication :
Journal of Texture Studies
Authors :
Klein, Joshua D.
;
.
Volume :
31
Co-Authors:
Abbott, J.A., Hort. Crops Quality Laboratory, Beltsville Agric. Research Center, U.S. Department of Agriculture, Beltsville, MD 20705, United States
Klein, J.D., Department of Field Crops, Agricultural Research Organisation, Volcani Centre, Bet Dagan 50250, Israel
Campbell, T.A., Soybean and Alfalfa Res. Laboratory, Beltsville Agric. Research Center, U.S. Department of Agriculture, Beltsville, MD 20705, United States
Conway, W.S., Hort. Crops Quality Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, United States
Sams, C.E., Department of Plant and Soil Science, University of Tennessee, Knoxville, TN 37901, United States
Facilitators :
From page:
109
To page:
121
(
Total pages:
13
)
Abstract:
'Golden Delicious ' apples were held at 38C for 0 or 4 days and treated with 0 or 0.14 mol · L-1 CaCl2 · 2 H2O, stored at 0C for six months, and then held at 20C for 7 days. Texture and quality were measured by nondestructive sonic vibration, Magness-Taylor (MT) puncture and axial compression of tissue.
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DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
27972
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:35
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Scientific Publication
Sensory and firmness measurements of calcium- and heat-treated apples
31
Abbott, J.A., Hort. Crops Quality Laboratory, Beltsville Agric. Research Center, U.S. Department of Agriculture, Beltsville, MD 20705, United States
Klein, J.D., Department of Field Crops, Agricultural Research Organisation, Volcani Centre, Bet Dagan 50250, Israel
Campbell, T.A., Soybean and Alfalfa Res. Laboratory, Beltsville Agric. Research Center, U.S. Department of Agriculture, Beltsville, MD 20705, United States
Conway, W.S., Hort. Crops Quality Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, United States
Sams, C.E., Department of Plant and Soil Science, University of Tennessee, Knoxville, TN 37901, United States
Sensory and firmness measurements of calcium- and heat-treated apples
'Golden Delicious ' apples were held at 38C for 0 or 4 days and treated with 0 or 0.14 mol · L-1 CaCl2 · 2 H2O, stored at 0C for six months, and then held at 20C for 7 days. Texture and quality were measured by nondestructive sonic vibration, Magness-Taylor (MT) puncture and axial compression of tissue.
Scientific Publication
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