Effect of Temperature and Holding Period on Some Physical and Chemical Characteristics of Lemon Fruitsa
- 1 November 1961
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 26 (6) , 593-599
- https://doi.org/10.1111/j.1365-2621.1961.tb00801.x
Abstract
SUMMARY: Changes were followed in fresh weight, juice content, soluble solids, total acidity, and ascorbic acid of lemon fruits during 4, 8, and 12 weeks at 4, 13, and 24°C and after 3 and 14 days at 24°C following 4, 8, and 12 weeks at 4 and 13°C. Juice content, soluble solids, and total acidity increased during storage. The increase was greatest for fruit held at 24°C and least for fruit held at 4°C. Upon transfer to 24°C from 4 and 13°C, all three constituents increased. Changes in ascorbic acid in the lemon fruit do not appear related to the mechanism of chilling injury, but the losses observed in chilled fruit when transferred to 24°C were secondary, probably associated with symptom development.This publication has 2 references indexed in Scilit:
- The Lemon FruitPublished by University of California Press ,1951
- PHYSIOLOGICAL STUDIES OF THE FRUITS OF THE PINEAPPLE [ANANAS COMOSUS (L.) MERR.] WITH SPECIAL REFERENCE TO PHYSIOLOGICAL BREAKDOWNPlant Physiology, 1951