ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Three coatings containing a hydrocolloid-lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5-week period to determine pectin content and textural quality. Pectin content decrease was significantly (p 〈 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10289.x
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