Effects of Storage Conditions, Storage Duration and Post-Harvest Treatments on Nutritional and Sensory Quality of Orange (Citrus sinensis (L) Osbeck) Fruits

Autor:	Jaspa Samwel, Lucy M. Chove, Anna Baltazari, H.D. Mtui, T. J. Msogoya, Maulid Mwatawala, Jayasankar Subramanian
Rok vydání:	2019
Předmět:	musculoskeletal diseases 0106 biological sciences chemistry.chemical_element Plant Science Orange (colour) Horticulture Calcium Biology 01 natural sciences Hexanal chemistry.chemical_compound Untreated control 040502 food science chemistry.chemical_classification Ecology Vitamin C technology industry and agriculture 04 agricultural and veterinary sciences Reducing sugar body regions chemistry 0405 other agricultural sciences Agronomy and Crop Science Citrus × sinensis 010606 plant biology & botany
Zdroj:	International Journal of Fruit Science. 20:737-749
ISSN:	1553-8621 1553-8362
DOI:	10.1080/15538362.2019.1673278
Popis:	The fruits of Msasa and Jaffa orange varieties were harvested and subjected to post-harvest treatments namely; dipping in hexanal, dipping in calcium chloride and compared with untreated control; a...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::782e428eb0e3c3c66f7e43137c3b85e6 https://doi.org/10.1080/15538362.2019.1673278 Zobrazit plný text záznamu