Comparative analysis of total wax content, chemical composition and crystal morphology of cuticular wax in Korla pear under different relative humidity of storage.

Wang, Yue; Mao, Huijuan; Lv, Yunhao; Chen, Guogang; Jiang, Ying

Wang, Yue; Mao, Huijuan; Lv, Yunhao; Chen, Guogang; Jiang, Ying.

Afiliação

Wang Y; College of Food Science, Shihezi University, Shihezi, Xinjiang 832003, People's Republic of China.
Mao H; College of Food Science, Shihezi University, Shihezi, Xinjiang 832003, People's Republic of China.
Lv Y; College of Food Science, Shihezi University, Shihezi, Xinjiang 832003, People's Republic of China.
Chen G; College of Food Science, Shihezi University, Shihezi, Xinjiang 832003, People's Republic of China.
Jiang Y; College of Food Science, Shihezi University, Shihezi, Xinjiang 832003, People's Republic of China. Electronic address: 715jy@sohu.com.

Food Chem ; 339: 128097, 2021 Mar 01.

Article em En | MEDLINE | ID: mdl-32979715

Assuntos

Armazenamento de Alimentos/métodos; Frutas/química; Pyrus/química; Ceras/química; Álcoois/análise; Aldeídos/análise; Alcanos/química; Ácidos Graxos/análise; Umidade; Refrigeração; Terpenos/análise

Palavras-chave

Chemical composition; Crystal morphology; Cuticular wax; Humidity; Korla pear

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ceras / Pyrus / Armazenamento de Alimentos / Frutas Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de publicação: Reino Unido

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