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Effect of water loss from apples during cool storage on the water content of the fruit
Author(s) -
Wills R. B. H.,
Scott K. J.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230913
Subject(s) - water content , chemistry , evaporation , horticulture , food science , free water , botany , environmental science , biology , environmental engineering , meteorology , physics , geotechnical engineering , engineering
Apples which were stored in air of different relative humidities had different rates of water loss from the fruit but the water content of the fruit remained the same. It is suggested that water lost by evaporation is partly replaced by the water liberated from increased esterification of acids and alcohols in the fruit.