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Effect of blanching, drying, freezing and storage on degradation of beta-carotene in different fruits.

Author(s) : VEDRINA DRAGOJEVIC I., SEBECIC B., HORVATIC M.

Type of article: Article

Summary

Since biologically active carotenoids play a significant role in metabolism and because of the fact that its stability can be affected by various factors decomposition degree of beta-carotene of various kinds of fruits after drying, freezing, blanching as well as after drying and freezing of blanched fruits has been researched in order to prolong their consumption time-limit. The beta-carotene content was determined by means of the spectrophotometric method measuring adsorbance intensity at 450 nanometers. The results of investigation reveal that the decomposition degree of beta-carotene increases significantly with storage time. Depending on the kind of fruits, treatment and storage time ranged from 6.10 to 68.74%. No significant differences have been found after a longer storage between blanched and non-blanched fruits, either dried or frozen.

Details

  • Original title: Effect of blanching, drying, freezing and storage on degradation of beta-carotene in different fruits.
  • Record ID : 1999-3701
  • Languages: English
  • Source: Nahrung - vol. 41 - n. 6
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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