Factors Explaining Variations in Soluble Solids Content of Apples during Ripening and Storage
Author:
Affiliation:
1. Institute of Fruit Tree and Tea Science, NARO
Publisher
Japanese Society for Horticultural Science
Link
https://www.jstage.jst.go.jp/article/hortj/93/2/93_QH-105/_pdf
Reference22 articles.
1. Aprea, E., M. Charles, I. Endrizzi, M. L. Corollaro, E. Betta, F. Biasioli and F. Gasperi. 2017. Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds. Sci. Rep. 7: 44950. DOI: 10.1038/srep44950.
2. Bonany, J., A. Buehler, J. Carbó, S. Codarin, F. Donati, G. Echeverria, S. Egger, W. Guerra, C. Hilaire, I. Höller, I. Iglesias, K. Jesionkowska, D. Konopacka, D. Kruczyńska, A. Martinelli, C. Pitiot, S. Sansavini, R. Stehr and F. Schoorl. 2013. Consumer eating quality acceptance of new apple varieties in different European countries. Food Quality and Preference 30: 250–259.
3. Doerflinger, F. C., W. B. Miller, J. F. Nock and C. B. Watkins. 2015. Relationship between starch pattern indices and starch concentrations in four apple cultivars. Postharvest Biol. Technol. 110: 86–95.
4. Endrizzi, I., L. Torri, M. L. Corollaro, M. L. Dematté, E. Aprea, M. Charles, F. Biasioli and F. Gasperi. 2015. A conjoint study on apple acceptability: Sensory characteristics and nutritional information. Food Quality and Preference 40: 39–48.
5. Fang, L., K. Wei, L. Feng, K. Tu, J. Peng, J. Wang and L. Pan. 2020. Optical absorption and scattering properties at 900–1650 nm and their relationships with soluble solid content and soluble sugars in apple flesh during storage. Foods 9: 1881. DOI: 10.3390/foods9121881.
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