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6533b7d7fe1ef96bd12685d6

RESEARCH PRODUCT

Evaluation of Late-Maturing Peach and Nectarine Fruit Quality by Chemical, Physical, and Sensory Determinations

Riccardo Lo BiancoAgata MazzagliaVittorio Farina

subject

0106 biological sciences<i>Prunus persica</i>flavor flesh firmness juice acidity biplot analysis panel test peel color Prunus persica sweetnessjuice acidityflesh firmnessFlavourTitratable acidPlant Science01 natural sciencespanel test0404 agricultural biotechnologyCultivarlcsh:Agriculture (General)FlavorMathematicsflavorFleshRipening04 agricultural and veterinary sciencesSweetness040401 food sciencelcsh:S1-972Settore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticulturebiplot analysisOdorsweetnessAgronomy and Crop Sciencepeel color010606 plant biology & botanyFood Science

description

In this work, both analytical and sensory determinations were carried out to evaluate the quality of yellow (&lsquo

yearjournalcountryeditionlanguage
2019-09-03Agriculture
10.3390/agriculture9090189https://www.mdpi.com/2077-0472/9/9/189
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