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- W2891789336 abstract "Consumer acceptance of plum is based, primarily, on the corresponding sensorycharacteristics of the fruits: appearance, colour, firmness, taste and aroma. If notconsumed immediately after harvesting, the aforementioned characteristics of plumwill change. Still, those changes are less expressed when fruits are kept in coldstorage, at low temperatures. However, during the transport and storage of plum atroom temperature, which is often the case in local market plum sale, intensechanges of certain characteristics of the fruit happens as well as a significantshortening of shelf life. The most expressive is firmness change where fruitsbecome completely soft after seven days. Appearance and colour of the fruit areless susceptible to change. Since plum taste and odour depend on sugar and acidcontent, i.e., sugar-acid ratio and the content of certain volatile aromaticcomponents, changes of their contents have been examined in some importantplum cultivars in Serbia after seven-day storage at the temperature 20±1 °C. Sugaracidratio that determines sweetness, i.e., fruit acidity, has not significantly changedduring thе storage period. Among 10 examined aromatic components, the mostsignificant changes have been observed in 2-E-hexenal, which gives a distinctivegreen note aroma and nonanal, characteristic plum-like scent. During the seven-daystorage of picked plums, the content of 2-E-hexenal decreased while the content ofnonanal increased." @default.
- W2891789336 created "2018-09-27" @default.
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- W2891789336 date "2018-09-14" @default.
- W2891789336 modified "2023-09-23" @default.
- W2891789336 title "ANALYTICAL INDICATORS OF PLUM FRUIT SENSORY CHARACTERISTIC CHANGES AFTER SEVEN-DAY STORAGE AT ROOM TEMPERATURE" @default.
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- W2891789336 doi "https://doi.org/10.7251/agreng1802049p" @default.
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