Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage
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- 作者：Wael Wahiba ; b ; c ; d ; wael.wahib@aptunion.com" class="auth_mail" title="E-mail the corresponding author ; Jean Franç ; ois Maingonnata ; b ; jean-francois.Maingonnat@avignon.inra.fr" class="auth_mail" title="E-mail the corresponding author ; Ulrich Fleuryd ; ulrich.fleury@aptunion.com" class="auth_mail" title="E-mail the corresponding author ; Mohamed El-Maataouic ; mohamed.elmaataoui@univ-avignon.fr" class="auth_mail" title="E-mail the corresponding author ; Catherine M.G.C. Renarda ; b ; catherine.renard@avignon.inra.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Prunus avium L. ; Firmness ; Candied cherries ; Brine ; Cytohistology ; Cell wall
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：243-250
- 全文大小：1383 K
文摘
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Brine increases cherries texture and allows utilization over one year for candying.
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Harvest type, maturation stage and peduncle removal impacted fruit firmness.
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Abscission zone accelerates osmotic exchange and improves texture.
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Brine restructured damaged tissues through harvesting.