Modelling the Colour of Strawberry Spread During Storage , Including Effects of Technical Variations

@inproceedings{Kadivec2016ModellingTC,
  title={Modelling the Colour of Strawberry Spread During Storage , Including Effects of Technical Variations},
  author={Mirta Kadivec and Tijskens and Mirela Kopjar and Tomaz Pozrl},
  year={2016}
}
Visual perception of the colour of fresh and processed fruit is the fi rst factor that affects quality perception, as this supersedes both fl avour and textual perceptions [Ford et al., 1997]. The colouring compounds in strawberries are mostly anthocyanins, which are widely distributed water-soluble plant pigments [Mazza & Miniati, 1993]. In strawberries, pelargonidin 3-glycoside is the predominant anthocyanin [Wang et al., 2002; Aaby et al., 2005] and it is largely responsible for the red… CONTINUE READING

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