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EFFECT OF COMBINING MECHANICALLY HARVESTED GREEN AND RIPE PUREE AND SLICED FRUIT, PROCESSING METHODOLOGY AND FROZEN STORAGE ON QUALITY OF STRAWBERRIES.

Author(s) : SISTRUNK W. A., WANG R. C., MORRIS J. R.

Type of article: Article

Summary

SMALL GREEN AND RIPE STRAWBERRIES WERE PROCESSED INTO PUREE AND COMBINED WITH 60 AND 80% SLICED RIPE FRUIT TO DETERMINE THE EFFECTS OF HOLDING AFTER HARVEST, PERCENT GREEN FRUIT IN PUREE, PROCESSING PROCEDURE AND STORAGE ON QUALITY OF FROZEN SLICED STRAWBERRIES. PUREE ADDED TO THE SLICED STRAWBERRIES RESULTED IN HIGHER VISCOSITY AND LOWER ASCORBIC ACID, TOTAL ANTHOCYANINS AND RED COLOR AS COMPARED WITH 100% SLICED RIPE FRUIT. THE MIXTURES OF SLICED RIPE FRUIT AND UP TO 40% PUREE WERE RATED ACCEPTABLE BY A SENSORY PANEL. HOLDING OF FRESH STRAWBERRIES FOR 24 HR AT 297 K (24 DEG C) AFTER CLEANING DECREASED THE ASCORBIC ACID, VISCOSITY OF SYRUP AND COLOR. FREEZING DECREASED ASCORBIC ACID AND COLOR.

Details

  • Original title: EFFECT OF COMBINING MECHANICALLY HARVESTED GREEN AND RIPE PUREE AND SLICED FRUIT, PROCESSING METHODOLOGY AND FROZEN STORAGE ON QUALITY OF STRAWBERRIES.
  • Record ID : 1984-1892
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 6; 1983.11-12; 1609-1612; 1616; 6 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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