Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition

Postharvest Biology and Technology

Volumn 59, Issue 2, 2011, Pages 187-193

  Obenland, David ^a   Collin, Sue ^b   Mackey, Bruce ^c   Sievert, James ^b   Arpaia, Mary Lu ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Acidity; Aroma volatiles; Mandarins; Off flavor; Soluble solids; Storage

Indexed keywords

CITRUS;

EID: 78249285927     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2010.09.011     Document Type: Article

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