ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
— Apple slices of two varieties were dipped in solutions at various pH values with and without sulfite and with and without calcium. After dipping, the apples were packed in plastic bags and stored at 34°F. At weekly intervals shear strength was measured and related to pH of the dipping bath for the following treatments: 1) unsulfited, 2) sulfited, 3) calcium treated, unsulfited and 4) calcium treated, sulfited. An alkaline sulfite dip resulted in firmer apple slices than an acidic sulfite dip. Addition of calcium to an alkaline sulfite dip resulted in a further increase in firmness, but addition of calcium to an acidic sulfite dip did not. Sulfite was necessary to preserve the light color of apple slices during storage of refrigerated apple slices for several weeks.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb04059.x
