The flavor of mandarin hybrids with different coatings

@inproceedings{Hagenmaier2001TheFO,
  title={The flavor of mandarin hybrids with different coatings},
  author={Robert D. Hagenmaier},
  year={2001}
}
Mandarin hybrids were treated with wax and resin coatings having differing oxygen permeabilities. After storage for 7 days at 21 °C, fruit with coatings having O2 permeability 1.1×10 mol m s m Pa were rated by a sensory panel as markedly less fresh than fruit with higher permeability coatings. These low-permeability coatings were those composed mainly of shellac and wood resin. The flavor changed most for fruit having mean internal O2 4%, internal CO2 14% at 21 °C and juice ethanol content 1500… CONTINUE READING

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