【摘 要】
：
Hacihalilogluapricot fruits were used as material and two different maturity periods,three different packaging materials: A,B and C(from different brands)an
【机 构】
：
Apricot Research Station Directorate Malatya Turkey
【出 处】
：
The XVI International Symposium on Apricot Breeding and Cult
论文部分内容阅读
Hacihalilogluapricot fruits were used as material and two different maturity periods,three different packaging materials: A,B and C(from different brands)and two different packaging size of 500 g and 4000 g were examined in this study.The changes in physical,chemical and sensory properties of the apricots such as tenderness,the amount of dried materials,acidity,pH,the color,the loss of weight,taste,and shelf life during storage were examined.
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