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Influence of storage temperature on shelf life of minimally processed cactus pear fruits.

Author(s) : PIGA A., D'AQUINO S., AGABBIO M., et al.

Type of article: Article

Summary

Cactus pear fruits were manually peeled, placed in polystyrene trays and packaged with a heat-shrinkable film, then kept at 4 and 15 °C for 11 days. After 4, 8 and 11 days chemical-physical, microbiological and sensorial parameters were determined, while in-package gas concentrations were measured daily. Based on the results, the authors conclude that quality of peeled cactus pear fruits can be maintained at 4 °C for 8 days, while abuse of temperature (15 °C) limits shelf life to 4 days.

Details

  • Original title: Influence of storage temperature on shelf life of minimally processed cactus pear fruits.
  • Record ID : 2001-0857
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 1
  • Publication date: 2000

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