The effects of harvest maturity, ripeness and storage on kiwifruit aroma

Autor:	Harry Young, Vivienne J Paterson
Rok vydání:	1985
Předmět:	Maturity (geology) Nutrition and Dietetics Actinidia chinensis biology Chemistry food and beverages Actinidiaceae Ripening Ripeness biology.organism_classification Warehouse Horticulture Botany Agronomy and Crop Science Aroma Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 36:352-358
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740360507
Popis:	Quantitative gas chromatographic analysis of the volatile aroma components has been used as an objective measure of the effects of maturity at harvest, ripeness and storage on the aroma volatiles of kiwifruit. Increasing ripeness is associated with a rapid increase in the levels of aroma volatiles, especially esters, while increasing storage time prior to ripening is accompanied by a decrease in the amount of aroma volatiles.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a25b678aadefe4c5d37a6c448dac1a87 https://doi.org/10.1002/jsfa.2740360507 Zobrazit plný text záznamu Plný text