Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties-Reference-Cited by-同舟云学术

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Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties

Published:2018-05-03 Issue:7 Volume:55 Page:2671-2678
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Karabulut Ihsan,Gokbulut Incilay,Bilenler Tugca,Sislioglu Kubra,Ozdemir Ibrahim Sani,Bahar Banu,Çelik Belgin,Seyhan Ferda

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3189-8/fulltext.html

Reference19 articles.

1. Akin EB, Karabulut I, Topcu A (2008) Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties. Food Chem 107:939–948

2. Aubert C, Chanforan C (2007) Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armeniaca L.). Characterization of 28 cultivars. J Agric Food Chem 55:3074–3082

3. Barrett DM, Beaulieu JC, Shewfelt R (2010) Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci 50:369–389

4. Dixon J, Hewett EW (2000) Factors affecting apple aroma/flavour volatile concentration: a review. N Z J Crop Hortic 28:155–173

5. Durmaz G, Cam M, Kutlu T, Hisil Y (2010) Some physical and chemical changes during fruit development of five common apricot (Prunus armeniaca L.) cultivars. Food Sci Technol Res 16:71–78

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