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CHANGES IN SUGARS AND ORGANIC ACIDS IN FROZEN PAPAYA SLICES.
Author(s) : CANO M. P., GARCIA M., MARIN M. A.
Summary
FREEZING CAUSED AN INCREASE IN SUCROSE CONTENT BUT THE RATIO FRUCTOSE/GLUCOSE (0.8) REMAINED CONSTANT DURING FROZEN STORAGE IN BOTH FRESH AND FROZEN PAPAYA. A DETERMINATION OF NATURALLY OCCURRING ORGANIC ACIDS IN PAPAYA WAS MADE BY HPLC. THERE WAS AN EVIDENT LOSS IN TOTAL ACIDITY DUE TO THE FREEZING PROCESS AND A DECREASE IN CITRIC, ASCORBIC, L-MALIC AND SUCCINIC ACIDS LEVELS DURING FROZEN STORAGE.
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Details
- Original title: CHANGES IN SUGARS AND ORGANIC ACIDS IN FROZEN PAPAYA SLICES.
- Record ID : 1992-2310
- Languages: English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Publication date: 1991/08/10
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fruit
- Keywords: Papaya; Slice; Freezing; Tropical fruit
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- Date : 1991/08/10
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