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Effects of the Degree of Maturity on the Chemical Composition, Physical Characteristics and Sensory Attributes of Peach (Prunus persica) cv. Caterin

✍ Scribed by Cascales, A. I.

Book ID
121691897
Publisher
SAGE Publications
Year
2005
Tongue
English
Weight
121 KB
Volume
11
Category
Article
ISSN
1082-0132

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## Abstract Quality evaluation of calcium‐treated processed peaches was determined by physical, chemical and sensory analyses. Textural and structural properties of canned peaches indicated that calcium‐treated peaches gained better firmness retention and greater proportion of uronic acids between