# Content >> Accordion >> Use Cases ||20
```js script
import { html as previewHtml } from '@mdjs/mdjs-preview';
import '@lion/accordion/define';
```
## Default Accordion collapsed
All accordion panels are collapsed by default.
```html preview-story
The taste of oranges is determined mainly by the relative ratios of sugars and acids, whereas
orange aroma derives from volatile organic compounds, including alcohols, aldehydes, ketones,
terpenes, and esters. Bitter limonoid compounds, such as limonin, decrease gradually during
development, whereas volatile aroma compounds tend to peak in mid– to late–season development.
Taste quality tends to improve later in harvests when there is a higher sugar/acid ratio with
less bitterness. As a citrus fruit, the orange is acidic, with pH levels ranging from 2.9 to
4.0.
Sensory qualities vary according to genetic background, environmental conditions during
development, ripeness at harvest, postharvest conditions, and storage duration.
The taste of oranges is determined mainly by the relative ratios of sugars and acids, whereas
orange aroma derives from volatile organic compounds, including alcohols, aldehydes, ketones,
terpenes, and esters. Bitter limonoid compounds, such as limonin, decrease gradually during
development, whereas volatile aroma compounds tend to peak in mid– to late–season development.
Taste quality tends to improve later in harvests when there is a higher sugar/acid ratio with
less bitterness. As a citrus fruit, the orange is acidic, with pH levels ranging from 2.9 to
4.0.
Sensory qualities vary according to genetic background, environmental conditions during
development, ripeness at harvest, postharvest conditions, and storage duration.
The taste of oranges is determined mainly by the relative ratios of sugars and acids, whereas
orange aroma derives from volatile organic compounds, including alcohols, aldehydes, ketones,
terpenes, and esters. Bitter limonoid compounds, such as limonin, decrease gradually during
development, whereas volatile aroma compounds tend to peak in mid– to late–season development.
Taste quality tends to improve later in harvests when there is a higher sugar/acid ratio with
less bitterness. As a citrus fruit, the orange is acidic, with pH levels ranging from 2.9 to
4.0.
Sensory qualities vary according to genetic background, environmental conditions during
development, ripeness at harvest, postharvest conditions, and storage duration.
The taste of oranges is determined mainly by the relative ratios of sugars and acids, whereas
orange aroma derives from volatile organic compounds, including alcohols, aldehydes, ketones,
terpenes, and esters. Bitter limonoid compounds, such as limonin, decrease gradually during
development, whereas volatile aroma compounds tend to peak in mid– to late–season development.
Taste quality tends to improve later in harvests when there is a higher sugar/acid ratio with
less bitterness. As a citrus fruit, the orange is acidic, with pH levels ranging from 2.9 to
4.0.
Sensory qualities vary according to genetic background, environmental conditions during
development, ripeness at harvest, postharvest conditions, and storage duration.
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content 2
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content 2
${this.__collection.map( item => html`${item.content}
`, )}