Practical Application: The data generated allowed classification of six and eleven cultivars appropriate for fresh consumption and juice manufacturing, while only three cultivars were appropriate for both options. These results will help farmers and pomegranate industry in choosing the most appropriate raw material for fresh market or industrialization.
Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption
Article first published online: 30 DEC 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 7, pages 1663–1672, July 2014
How to Cite
Vázquez-Araújo, L., Nuncio-Jáuregui, P. N., Cherdchu, P., Hernández, F., Chambers, E. and Carbonell-Barrachina, Á. A. (2014), Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption. International Journal of Food Science & Technology, 49: 1663–1672. doi: 10.1111/ijfs.12472
- Issue published online: 18 JUN 2014
- Article first published online: 30 DEC 2013
- Manuscript Accepted: 23 NOV 2013
- Manuscript Received: 13 AUG 2013
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