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Effect of Postharvest Storage and Ripening of Apples on the Sensory Quality of Processed Applesauce

✍ Scribed by M. R. McLELLAN; L. M. MASSEY JR.

Book ID
108810698
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
449 KB
Volume
49
Category
Article
ISSN
0022-1147

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## Abstract **BACKGROUND:** Mandarins suffer from accumulation of off‐flavours after harvest. In this study the sensory quality and aroma profile composition of homogenised segments of untreated (control) and wax‐coated β€˜Mor’ mandarins after 7 days at 20 Β°C or 3 or 6 weeks of cold storage at 5 Β°C w