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INFLUENCE OF TREATMENTS PRIOR TO FREEZING ON THE QUALITY AND STABILITY OF FRUIT AND VEGETABLES DURING FROZEN STORAGE.

Author(s) : FUSTER C., PRESTAMO G., ESPINOSA J.

Type of article: Book chapter

Summary

INFLUENCE OF VARIOUS TREATMENTS, BLANCHING AND PACKAGING (ATMOSPHERIC PRESSURE AND UNDER VACUUM) ON THE QUALITY OF FROZEN MUSHROOM HAS BEEN INVESTIGATED. BLANCHING AND DIFFERENT CHEMICAL TREATMENTS HAVE BEEN USED TO INHIBIT THE O-DIPHENOL-OXIDASE ACTIVITY. THE SAMPLES PACKED UNDER VACUUM SHOW BETTER APPEARANCE AND COLOUR. THE BEST RESULTS WERE OBTAINED WHEN DIPPING IN METABISULFITE. EFFECTS OF DIFFERENT TREATMENTS AND VACUUM ON THE TEXTURE AND COLOUR OF FROZEN APPLE SLICES (GOLDEN DELICIOUS AND RENNET) HAVE BEEN STUDIED. CALCIUM AND SULFITE TREATMENT HAS BEEN FOUND TO BE THE BEST, IT IS VERY EFFECTIVE IN FIRMING THE APPLE SLICES AND MAINTAINING THE COLOUR. FOR SPANISH STRAWBERRIES IT IS NOT NECESSARY TO APPLY ANY TREATMENT PRIOR TO FREEZING. CAMBRIDGE VARIETY IS CONSIDERED THE BEST FOR FREEZING.

Details

  • Original title: INFLUENCE OF TREATMENTS PRIOR TO FREEZING ON THE QUALITY AND STABILITY OF FRUIT AND VEGETABLES DURING FROZEN STORAGE.
  • Record ID : 1985-1521
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 671-677; 3 tabl.; 3 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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