ShareDrip loss, peroxidase and sensory changes in kiwifruit slices during frozen storage.
Author(s) : FUSTER C., PRESTAMO G., CANO M. P.
Type of article: Article
Summary
Physico-chemical characteristics of cvs Abbott and Hayward were determined. Influence of 9 months' storage at -18 deg C on protein content, peroxydase activity, drip loss, colour, flavour, hardness and fruit acceptability. The best results were obtained with cv Hayward.
Details
- Original title: Drip loss, peroxidase and sensory changes in kiwifruit slices during frozen storage.
- Record ID : 1994-3588
- Languages: English
- Source: J. Sci. Food Agric. - vol. 64 - n. 1
- Publication date: 1994
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Slice; Drip; Texture; Organoleptic property; Protein; Weight loss; Enzyme; Cold storage; Kiwifruit; Colour; Freezing; Tropical fruit
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