Effects of packinghouse operations on the flavor of ‘Orri’ mandarins-Reference-Cited by-同舟云学术

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Effects of packinghouse operations on the flavor of ‘Orri’ mandarins

Published:2022-03-11 Issue:4 Volume:10 Page:1320-1328
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Otieno James¹²,Owoyemi Abiola¹²,Goldenberg Livnat³,Yaniv Yossi³,Carmi Nir³,Porat Ron¹

Affiliation:

1. Department of Postharvest Science of Fresh Produce ARO The Volcani Institute Rishon LeZion Israel

2. The Robert H Smith Faculty of Agricultural, Food and Environmental Quality Sciences The Hebrew University of Jerusalem Rehovot Israel

3. Department of Fruit Tree Sciences ARO The Volcani Institute Rishon LeZion Israel

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2778

Reference27 articles.

1. Postharvest Application of Hot Water, Fungicide and Waxing on the Shelf Life of Valencia and Local Oranges of Siavarz

2. Packing house operations

3. Problems unique in postharvest handling of mandarin varieties;Cohen E.;International Journal of Tropical Plant Disease,1999

4. Postharvest Ethanol Buildup and Off-flavor in `Murcott' Tangerine Fruits

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1. Recent Developments in Sustainable Bio‐Based Wax Nanoemulsions as Edible Coatings for Food Commodities: A Comprehensive Review;Packaging Technology and Science;2024-09-03

2. Bitterness and flavanone composition of ‘Redson’ fruit: A new red-fleshed pomelo × grapefruit hybrid;Journal of Food Composition and Analysis;2024-09

3. Identification of key sensory and chemical factors determining flavor quality of Xinyu mandarin during ripening and storage;Food Chemistry: X;2024-06

4. Quality and Flavor of ‘Aliza’ Fruit: A Unique Pomelo × Mandarin Hybrid;Horticulturae;2023-03-24

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