ShareBrowning inhibition in fresh-cut pears.
Author(s) : SAPERS G. M., MILLER R. L.
Type of article: Article
Summary
Pear wedges are dipped in solutions containing sodium erythorbate, calcium chloride, and 4-hexylresorcinol; packed in air or with a modified atmosphere; and stored at 4 deg C. Samples are evaluated for browning, microbial spoilage, and presence of off-flavours or loss or firmness. Inhibitor treatments, in conjunction with modified atmosphere packaging, controlled browning and maintained quality of fresh-cut pears for 12-14 days.
Details
- Original title: Browning inhibition in fresh-cut pears.
- Record ID : 1999-1687
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 2
- Publication date: 1998/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Fruit - Keywords: Enzymic browning; Modified atmosphere; Treatment; Pear; Cut; Packaging; Fruit; Storage life; Additive
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- Date : 2004/09
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- Date : 1995/10
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 6 - n. 3-4
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Novel browning inhibitor formulation for fresh-...
- Author(s) : PILIZOTA V., SAPERS G. M.
- Date : 2004/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 4
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Amélioration de la conservation de la poire Kon...
- Author(s) : MANOLOPOULOU H., LAMBRINOS G., ASSIMAKI H., VLACHOU A. M.
- Date : 1995/08/20
- Languages : French
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Modified atmosphere packaging for long-term sto...
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- Date : 1991
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