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INFLUENCE OF CALCIUM TREATMENT ON < GOLDEN DELICIOUS > APPLE QUALITY.

Author(s) : DRAKE S. R., SPAYD S. E.

Type of article: Article

Summary

THE USE OF A CALCIUM CHLORIDE TREATMENT IMPROVED THE KEEPING QUALITY OF FRESH APPLES IN PROLONGED COLD STORAGE AND DID NOT DETER FROM THE QUALITY OF THE PROCESSED PRODUCT. THE FRESH MARKET APPLES IN CONTROLLED ATMOSPHERE STORAGE WERE FIRMER WITH MORE ASCORBIC ACID THAN CALCIUM CHLORIDE TREATED APPLES IN STANDARD COLD STORAGE. HOWEVER, FRESH MARKET CALCIUM CHLORIDE TREATED APPLES HAD LESS GREEN COLOR, WERE FIRMER, WITH A HIGH TITRATABLE ACIDITY AND ASCORBIC ACID CONTENT. THE PROCESSED PRODUCTS MADE FROM CALCIUM-CHLORIDE TREATED APPLES HAD BETTER COLOUR AND FIRMNESS.

Details

  • Original title: INFLUENCE OF CALCIUM TREATMENT ON < GOLDEN DELICIOUS > APPLE QUALITY.
  • Record ID : 1984-0570
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 2; 1983.03-04; 403-405; 3 tabl.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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