Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures
Author:
Affiliation:
1. Unité de Recherche en Agrobiodiversité (UR13AGR05) Institut Supérieur Agronomique IRESA‐Université de Sousse, Chott‐Mariem Sousse Tunisia
2. Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente (SAFE) Università di Foggia Foggia Italy
Funder
IRESA, Tunisian Ministry of Agriculture
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14415
Reference62 articles.
1. Effects of storage conditions on transpiration rate of pomegranate aril-sacs and arils
2. Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation
3. Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons
4. Discrimination of Pomegranate Fruit Quality by Instrumental and Sensory Measurements during Storage at Three Temperature Regimes
5. Effects of postharvest handling and storage on physiological attributes and quality of pomegranate fruit (Punica granatum L.): a review
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