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Effect of sucrose esters on cold-stored "BR-6" peaches.

Efeito de ésteres de sacarose sobre pêssegos 'BR-6' refrigerados.

Author(s) : KLUGE R. A., NACHTIGAL J. C., HOFFMANN A., BILHALVA A. B., FACHINELLO J. C.

Type of article: Article

Summary

The peaches were immersed for 30 seconds in sucrose esters and stored at 0 deg C and 90-95% relative humidity. After 20 days of storage, treated fruits were more acid and firmer, and had lower total soluble solids than control fruits immersed in water. Flesh browning was absent in all treated fruits after 20 days of storage, except for fruits immersed in 0.5%, compared with 33.33% browning in control fruits. After 30 days of storage, 100% browing was recorded in all treatments and in control fruits.

Details

  • Original title: Efeito de ésteres de sacarose sobre pêssegos 'BR-6' refrigerados.
  • Record ID : 1999-3672
  • Languages: Portuguese
  • Source: Pesqui. Agropecu. bras. - vol. 33 - n. 2
  • Publication date: 1998

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