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Postharvest Ethanol Buildup and Off-flavor in `Murcott' Tangerine Fruits
Year:
1990
Authors :
Cohen, Eliyahu
;
.
Rosenberger, Ida
;
.
Shalom, Yavin
;
.
Volume :
115
Co-Authors:
Facilitators :
From page:
775
To page:
778
(
Total pages:
4
)
Abstract:

Britex and Zivdar, water-based polyethylene waxes, were applied in commercial and experimental formulations as spray coating, a single dip, or double dips on `Murcott' tangerine (Citrus reticulate Blanco) fruits. Postharvest waxing of `Murcott' tangerine reduced weight loss but affected the sensory characteristics of the fruit. Charges in fruit weight loss and juice composition occurred in the waxed fruits after 4 weeks of storage at 5C plus 1 week of simulated retail handling at 17C. Changes in internal fruit atmosphere were related to fruit flavor quality.

Note:
Related Files :
ethanol
postharvest physiology
postharvest treatment
tangerines
taste
waxing
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More details
DOI :
https://doi.org/10.21273/JASHS.115.5.775
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
59472
Last updated date:
14/06/2022 14:20
Creation date:
14/06/2022 14:19
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Postharvest Ethanol Buildup and Off-flavor in `Murcott' Tangerine Fruits
115
Postharvest Ethanol Buildup and Off-flavor in `Murcott' Tangerine Fruits

Britex and Zivdar, water-based polyethylene waxes, were applied in commercial and experimental formulations as spray coating, a single dip, or double dips on `Murcott' tangerine (Citrus reticulate Blanco) fruits. Postharvest waxing of `Murcott' tangerine reduced weight loss but affected the sensory characteristics of the fruit. Charges in fruit weight loss and juice composition occurred in the waxed fruits after 4 weeks of storage at 5C plus 1 week of simulated retail handling at 17C. Changes in internal fruit atmosphere were related to fruit flavor quality.

Scientific Publication
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