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Volatile compound emissions and sensory attributes of 'Big Top' nectarine and 'Early Rich' peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life
Cano Salazar, Jaime Andres; López Fructuoso, Mª Luisa; Crisosto C.H.; Echeverría Cortada, Gemma
Pre-storage at 20 °C before cold storage was used to improve volatile compound emissions of"Big Top" nectarine and"Early Rich" peach fruit without negatively affecting quality measures and sensory attributes. Commercially harvested fruit were subjected to pre-storage at 20 °C for 0, 10, 24, or 36 h and then stored at −0.5 °C for 10, 20, or 40 d. After cold storage, the fruit were kept at 20 °C for up to three days."Big Top" nectarines given 10 h pre-storage followed by 10 and 20 d cold storage were perceived as more flavourful, juicy, and sweet, had higher soluble solid contents, and contained more butyl propanoate, 2-methybutyl-2-methylpropanoate, and 2-methyl-1-butanol than control fruit."Early Rich" peaches given 36 h pre-storage followed by 20 d cold storage were perceived as sweeter and had more propyl acetate, pentyl acetate, and 2-methyl-1-butanol than control fruit.
Compuestos volátiles
Análisis sensorial
qualitat de la fruita
Avaluació sensorial dels aliments
Cold-storage lockers
Sensory evaluation of food
(c) Elsevier, 2013

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