Share

Effect of different concentrations of calcium chloride on the quality of minimally processed pineapple 'Pérola'.

Efeito de diferentes concentrações de cloreto de cálcio na qualidade do abaxi "Pérola" minimamente processado.

Author(s) : SILVA G. C., MAIA G. A., SOUZA FILHO M. de S. M. de, et al.

Type of article: Article

Summary

The effect of calcium chloride on the quality of minimally processed pineapple was evaluated. Fruits were washed, cleaned, sliced and immersed in calcium chloride solution and packed in polypropylene at 4 °C for 16 days. The variables soluble solids, loss of weight, texture and pH were influenced by the concentration of calcium chloride. Storage time had an effect on total titratable acids, soluble solids, total reducing sugars, loss of weight, texture and pH.

Details

  • Original title: Efeito de diferentes concentrações de cloreto de cálcio na qualidade do abaxi "Pérola" minimamente processado.
  • Record ID : 2005-0244
  • Languages: Portuguese
  • Source: Rev. bras. Fruticult. - vol. 25 - n. 2
  • Publication date: 2003

Links


See other articles in this issue (2)
See the source

Indexing