ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
This study was carried out to evaluate the influence of freezing process (cold room –18°C and air-blast freezer –50°C) and frozen storage (–18°C for 0 to 12 mo) on color and sensory quality of pineapple fruit slices (Smooth Cayenne and Red Spanish cultivars). L, –a and +b color parameters showed differences (P ≦ 0.05) with cultivar, but not with freezing rate. No differences (P ≥ 0.05) were found in sensory analysis (color and appearance) between the cultivars, frozen at different rates, compared to fresh product, or after 1 yr frozen storage. The two cultivars are suitable for freezing.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb14747.x
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