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Chemical and Biological Technologies in Agriculture
Fig. 12 | Chemical and Biological Technologies in Agriculture

Fig. 12

From: Genotype influence on shelf life behaviour of minimal processed loquat (Eriobotrya japonica (Thunb.) Lindl.) fruit: the role of sugar, acid organics and phenolic compounds

Fig. 12

Sensory analyses of minimally processed loquat at 3, 5, 7 and 10 days of storage at 5° ± 1 °C and 90% ± 5% RH. Descriptors legend: Appearance (APP), pulp color(PC), Consistency (C), fruity odour (FO), herbaceous odour (GO), off-odour (OFO), sweet (S), acid (A), juiciness (J), astringent (AST), pungent (P), fruity flavor (FFL), fermented flavor (FFE), flavour alcohol (ALF), off-flavour (OFF), overall evaluation (OVE)

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