Drip 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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