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Effects of freezing on the organic acid content of frozen green beans and Padrón peppers.

Author(s) : GONZÁLEZ-CASTRO M. Y., ORUÑA-CONCHA M. J., LÓPEZ-HERNANDEZ J., SIMAL-LOZANO J.

Type of article: Article

Summary

Malic, oxalic and citric acid contents decreased considerably in the first month of frozen storage, then oscillated before returning to those one-month levels after 12 months. The amount of fumaric acid increased, most notably in the peppers. Citric acid content of the blanched beans doubled during the first 6-8 months of frozen storage, then fell sharply to roughly its initial, post-blanching level. Overall, blanching and then freezing green beans led to greater losses of their organic acids compared with freezing alone.

Details

  • Original title: Effects of freezing on the organic acid content of frozen green beans and Padrón peppers.
  • Record ID : 1999-2357
  • Languages: English
  • Source: Z. Lebensm.-Unters. -Forsch. - vol. 204 - n. 5
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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