Share

Effect of different fresh-keeping treatments on the quality of ready-to-eat pineapple.

Author(s) : YU Z. F., CHEN C. S., ZHAO Y. X., et al.

Type of article: Article

Summary

The best treatment for maintaining quality was heating at 66-75 °C in a solution containing 0.2-0.4 g/100 ml NaCl, 8-12 g/100 ml sucrose and 0.3-0.5 g/100 ml citrate. Minimally processed pineapple could be stored for 7 days at 14-15 °C or 14 days at 4-5 °C without significant changes in quality.

Details

  • Original title: Effect of different fresh-keeping treatments on the quality of ready-to-eat pineapple.
  • Record ID : 2003-1387
  • Languages: English
  • Source: J. Nanjing agric. Univ. - vol. 23 - n. 4
  • Publication date: 2000

Links


See the source

Indexing