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EFFECT OF PREPROCESSING TREATMENTS ON THE FIRMNESS AND QUALITY CHARACTERISTICS OF WHOLE AND SLICED STRAWBERRIES AFTER FREEZING AND THERMAL PROCESSING.

Author(s) : MAIN G. L., MORRIS J. R., WEHUNT E. J.

Type of article: Article

Summary

PROCEDURES DESIGNED TO IMPROVE FRUIT FIRMNESS OF OVERRIPE STRAWBERRY FRUIT ORIGINALLY DESIGNATED FOR THE FRESH MARKET WERE INVESTIGATED. THE FIRMNESS OF < CARDINAL > STRAWBERRIES WAS INCREASED BY SOAKING OR VACUUM INFILTRATING IN 1 OR 2% CALCIUM LACTATE SOLUTIONS. CALCIUM LACTATE WAS MORE EFFECTIVE IN FIRMING SLICED THAN WHOLE FRUIT. THERMALLY PROCESSED FRUIT BENEFITED MORE FROM CALCIUM ABSORPTION THAN DID THE FROZEN, THAWED FRUIT. WHOLE FRUIT FIRMNESS WAS INCREASED BY THE VACUUM INFILTRATION OF CALCIUM LACTATE. THERE WAS LITTLE INCREASE IN FIRMNESS OF THE SLICED FRUIT WHEN THE CALCIUM WAS VACUUM INFILTRATED AS COMPARED TO A SOAK TREATMENT WITH NO VACUUM.

Details

  • Original title: EFFECT OF PREPROCESSING TREATMENTS ON THE FIRMNESS AND QUALITY CHARACTERISTICS OF WHOLE AND SLICED STRAWBERRIES AFTER FREEZING AND THERMAL PROCESSING.
  • Record ID : 1986-2327
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 2; 1986.03-04; 391-394; 5 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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