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Comparative study of the efficiency of several treatments for obtaining juice from different cherry cvs.

[In Spanish. / En espagnol.]

Author(s) : FERRANDO X., PUJOLA M., BATLLO M.

Type of article: Article

Summary

Juiciness, Brix degree, acidity and pH of the juice of 6 cherry cvs were investigated. Influence of sodium bisulfite or ascorbic acid addition or thermal treatment on the storage ability of quick-frozen juice (-20 deg C). Sodium bisulfite showed the best anthocyanin holding capacity. Cvs Van and Napoléon showed the best juice processing ability.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1994-3056
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 30 - n. 242
  • Publication date: 1993/05

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