Changes of volatiles from apple fruits during maturity and storage, 2: volatiles from the fruit as related to storage conditions
1984
Shim, K.H. | Kim, M.C. (Kyongsang National Univ., Chinju (Korea R.). Dept. of Food Science and Technology) | Shon, T.H. (Kyongbuk National Univ., Taegu (Korea R.). Dept. of Food Science and Technology)
The changes of the volatiles from apple fruits were examined with Mallus pumila Miller var. Fuji, Ralls Janet and Jonathan harvested at the pre-climateric stage and stored under the normal atmospheric pressure of 760mmHg and subatmospheric pressure of 380mmHg at the temperature of 1 and 20 deg C each. The production of the volatiles in the normal storage temperature increased markedly up to around 30 days on storage and then decreased rapidly, whereas that of the volatiles in the low storage temperature increased slowly before decreasing
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