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The chemical and quality characteristics of ‘Olinda’ and ‘Campbell’ oranges (nucellar budlines from Valencia late cultivar) were evaluated after exposure to a fruit core temperature of 44°C and held at 44°C for 100min or 46°C and held at 46°C for 50min, subsequent storage at 6°C for 2 weeks and an additional week of simulated marketing period (SMP) at 20°C. Exposure to either heat treatment caused...
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