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EFFECTS OF PRETREATMENTS AND FREEZING ON DIFFERENT STRAWBERRY VARIETIES.

Author(s) : FUSTER C., PRESTAMO G., CANET W.

Summary

TWO TREATMENTS WERE APPLIED TO STRAWBERRIES OF SPANISH VARIETIES, TIOGA, TUFF AND CAMBRIDGE, PRIOR TO FREEZING: A SYRUP AT 30 DEG BRIX, WITH ADDED 0.3% STARCH AND 0.3% AGAR, A CALCIUM CHLORIDE SOLUTION AT 0.28% AND A SODIUM CHLORIDE SOLUTION AT 0.5%. THE FOLLOWING WERE DETERMINED ON FRESH AND FROZEN STRAWBERRIES: ASCORBIC ACID, TOTAL AND REDUCING SUGAR CONTENTS, PH, TITRABLE ACIDITY, SOLUBLE SOLID CONTENT, TOTAL ANTHOCYANES, OPTICAL DENSITY, PEROXIDASE ACTIVITY, COMPRESSION, MASS LOSS AND SENSORY TESTS. THERE IS A CORRELATION BETWEEN THE TOTAL ANTHOCYANE CONTENT AND OPTICAL DENSITY. MASS LOSS IS LOWER WITH THE BRINE TREATMENT. THE CAMBRIDGE VARIETY IS THE MOST SUITABLE FOR FREEZING.

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Details

  • Original title: EFFECTS OF PRETREATMENTS AND FREEZING ON DIFFERENT STRAWBERRY VARIETIES.
  • Record ID : 1984-1024
  • Languages: English
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 350-356; 2 tabl.; 12 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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