| Abstrakt: |
Effects of storage time have been studied through 21 physical and chemical parameters in different batches of peaches stored at a controlled temperature (10–12 °C). The parameters were analyzed in order to assess possible differences between nutritional composition and consumer acceptability. The parameters studied were: weight, pH, titratable acidity, soluble solids (°Brix), moisture, vitamin C, soluble sugars, protein, dietary fiber (NDF, ADF, pectic substances), ashes, and mineral content (macroelements: Na, K, Ca, Mg, and P; microelements: Fe, Cu, Mg, and Zn). Analysis of variance revealed significant differences based on storage time and batch. [ABSTRACT FROM AUTHOR] |
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