Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)

Changes after minimal processing and during refrigerated storage for10 days at 3°C of sweet oranges (cv. Valencia Late) were evaluated. Physicochemical and sensory attributes and health potential (ascorbic acid, total phenolics, and antioxidant capacity) were quantified. The minimal processing (in w...

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Veröffentlicht in:	International journal of fruit science 2013-07, Vol.13 (3), p.285-298
Hauptverfasser:	Van de Velde, Franco, Güemes, Daniel R, Piagentini, Andrea M, Pirovani, María E
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity ascorbic acid Citrus sinensis cold storage minimal processing off odors orange oranges phenolic compounds refrigerated storage sensory evaluation total phenolics
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