Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air
- 1 March 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (2) , 469-474
- https://doi.org/10.1111/j.1365-2621.1991.tb05306.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Controlled Atmosphere Storage of Oranges to Enhance Aqueous Essence and Essence OilJournal of Food Science, 1990
- The post-harvest quality of orange fruits as affected by pre-storage treatments with acetaldehyde vapour or anaerobic conditionsThe Journal of Horticultural Science and Biotechnology, 1989
- The metabolism of alcohols by apple fruit tissueJournal of the Science of Food and Agriculture, 1981
- Effect of selected oil and essence volatile components on flavor quality of pumpout orange juiceJournal of Agricultural and Food Chemistry, 1978
- Studies on flavor development in strawberries. 4. Biosynthesis of volatile alcohol and esters from aldehyde during ripeningJournal of Agricultural and Food Chemistry, 1977
- BIOCHEMICAL CHANGES IN CITRUS FRUITS DURING CONTROLLED‐ATMOSPHERE STORAGEJournal of Food Science, 1973
- Production of Ethanol, Acetaldehyde, and Methanol by Intact Oranges During and After Nitrogen Storage1Journal of the American Society for Horticultural Science, 1971
- The Metabolism of Acetaldehyde by Plant TissuesJournal of Experimental Botany, 1968
- Analysis of Foods by Sensory Difference TestsPublished by Elsevier ,1949