打蜡处理对温州蜜柑果实异味物质积累的影响
邹运乾1,张立1,吴方方1,许让伟1,徐娟1,胡世全2,谢合平2,程运江1(
)
)
Effects of Wax Coating on Off-Flavor Compound Accumulation in the Pulp of Satsuma Mandarin
ZOU YunQian1,ZHANG Li1,WU FangFang1,XU RangWei1,XU Juan1,HU ShiQuan2,XIE HePing2,CHENG YunJiang1()
)
图5. 打蜡和对照‘尾张’温州蜜柑果实的感官评价
Fig. 5. Sensory attributes of wax-coated and -uncoated ‘Praecox Tanaka’ satsuma mandarins after three weeks of storage at room temperature
