Temperature and Duration of Storage on Ethanol Content of Citrus Fruits1
| Autor: | Paul L. Davis, Russell C. Hofmann, T. T. Hatton |
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| Rok vydání: | 1974 |
| Předmět: | |
| Zdroj: | HortScience. 9:376-377 |
| ISSN: | 2327-9834 0018-5345 |
| Popis: | Ethanol content of juice of citrus fruits showed greater changes during storage and subsequent holding than did acetaldehyde, total soluble solids, titratable acid, or pH. In general, total soluble solids remained unchanged, titratable acid tended to decrease, and pH to increase slightly during storage but showed no effect due to storage temp. Acetaldehyde increased moderately during storage and more extensively during a 1-week holding period at 21.0°C. All fruits increased in ethanol during storage. Ethanol increased in grapefruit more at 1.0° than at 4.5° or 10.0°, while ethanol increased in oranges more at 10.0° than at 4.5° or 1.0°. This behavior may afford a new criterion for a rational basis for establishing optimum storage conditions. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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