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FREEZING OF FRUIT: THE CHARACTERISTICS OF KIWI AND TROPICAL FRUIT.

[In Japanese. / En japonais.]

Author(s) : OOGAKI C.

Type of article: Article

Summary

THE CHARACTERISTICS OF 4 CULTIVARS, MINERAL COMPONENTS, NUTRITIVE VALUE SUCH AS VITAMIN C AND DIETARY FIBERS, COMPONENTS OF FLESH AND THE ACTIVITY OF THE PROTEASE < ACTINIDIN > ON KIWIFRUIT WERE EXAMINED. THE ARTICLE DESCRIBES SEASONAL CHANGES IN THE SUGAR FRACTIONS AND ORGANIC ACIDS OF RIPENING FRUIT, POSTRIPENING CHANGES AND STORAGE METHODS FOR FRUIT ; PROCESSING METHODS FOR MAKING SYRUP, JAM, JUICE AND WINE FROM KIWIFRUIT ARE ALSO DESCRIBED. RELATIONSHIPS BETWEEN THE CHEMICAL AND PHYSICAL CHARACTERISTICS OF TROPICAL AND SUBTROPICAL FRUIT AND THEIR USES ARE OUTLINED. LOW TEMPERATURE STORAGE APPEARS TO CAUSE A MECHANISM OF CELLULAR SUSCEPTIBILITY ON CHILLING ; METHODS TO CONTROL CARBON DIOXIDE AND ETHYLENE PRODUCTION AFTER HARVEST AND CONTROLLED ATMOSPHERE STORAGE ARE DISCUSSED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1987-0992
  • Languages: Japanese
  • Source: Refrigeration - vol. 61 - n. 700
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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