Effects of the degree of maturity on the chemical composition, physical characteristics and sensory attributes of peach (prunus persica) cv. caterin

Food Science and Technology International

Volumn 11, Issue 5, 2005, Pages 345-352

  Cascales, A I ^a   Costell, E ^b   Romojaro, F ^c  

^a Centro Tecnológico Nacional de la Conserva y Alimentación   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Chemical composition; Color; Peach; Prunus persica L; Ripeness; Sensory analysis; Texture

Indexed keywords

ACIDITY; CHLOROPHYLL; COLOR; COMPOSITION; HARVESTING; ORGANIC ACIDS; SUGARS; TEXTURES;

PEACH; PRUNUS PERSICA L; RIPENESS; SENSORY ANALYSIS;

FRUITS;

ACIDITY; CHEMICAL COMPOSITION; CHLOROPHYLLS; FRUITS; HARVESTING; ORGANIC ACIDS; RIPENING; SUGARS;

PRUNUS; PRUNUS PERSICA;

EID: 27144510678     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205057943     Document Type: Article

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