ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Eleven apple cultivars were subjected to heat treatments at various times and temperatures. Susceptibility to browning during heat treatment and after heat treatment was evaluated. Changes in firmness, respiration rate, soluble solids and acidity of slices prepared with heat treated apples were measured. Incidence of browning was dependent upon cultivar and heating temperature; Liberty, Monroe, RI Greening and Rome were very susceptive, while McIntosh, NY 674 and Empire were less susceptive. Golden Delicious and Delicious showed relative strong tolerance to heat. Apples that received heat treatment at 45°C produced slices with less browning and firmer texture compared to non-treated apples. The positive effect of heat treatment might help produce high quality minimum processed fruits.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb06126.x
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