During the last decade there has been a continuous rise in consumption of fresh easy‐to‐
peel mandarins. However, mandarins are much more perishable than other citrus fruit …

Mandarins are very prone to losing flavor quality during storage and, as a result, often have
a short shelf life. To better understand the basis of this flavor loss, two mandarin varieties …

For the first time, efficiency of the carnauba wax-nanoclay emulsions in preserving
postharvest quality of 'Valencia'fruit was evaluated upon simulated storage and marketing …

Fruit coatings serve a dual purpose in preserving the quality of fruits. Not only do they act as
a barrier against water evaporation and fungal infiltration, but they also enhance the fruit's …

BACKGROUND: Mandarins suffer from accumulation of off‐flavours after harvest. In this
study the sensory quality and aroma profile composition of homogenised segments of …

Mandarin flavor quality often declines during storage but the respective contributions to the
flavor disorder of warm versus cold temperature during storage were unknown. To …

Although the sensory characterization of mandarins has usually been performed by trained
assessors, in recent years, the methodologies that depict sensory descriptions from the …

Despite citrus fruit are considered as non climacteric, ethylene is effectively used to
accelerate external colour change of early-season citrus fruit in the Mediterranean area and …

In this study, the performance of polyamide membranes embedded with synthesized silica
nanoparticles was evaluated for pomegranate juice concentration using the reverse osmosis …

Membrane processes are used in the food and nutrient industry in terms of their proper
performance and selective separation. Using the membranes in fruit juice concentrating …