Changes in cuticle compositions and crystal structure of ‘Bingtang’ sweet orange fruits (Citrus sinensis) during storage
Changes in composition and structure of orange cuticle during storage at 4°C or 25°C for 40 days were investigated. The total epicuticular wax content of fruits increased during storage at 4°C for 30 days and then decreased as storage time prolonged to 40 days, while it increased continuously at 25°...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1528272 |