Effect of information about mandarin internal maturity on consumer hedonic and sensory expectations: a cross-cultural study in Spain and Mexico.
Paula TarancónAurora Pintor-JardinesHéctor B Escalona-BuendíaCristina BesadaPublished in: Journal of the science of food and agriculture (2021)
When mandarins reach CI = +5 (pale orange-coloured rind with small areas still green), letting consumers know that mandarins are ready to eat by means of Text+Flesh information may be a non-cost strategy to avoid degreening treatment or to shorten its length. © 2021 Society of Chemical Industry.