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Non-volatile organic acids, pH and titrable acidity changes in pineapple fruit slices during frozen storage.

Author(s) : BARTOLOME A. P., RUPEREZ P., FUSTER C.

Type of article: Article

Summary

Slices of pineapple cultivars Smooth Cayenne and Red Spanish were frozen and stored at -18 deg C for 12 months. There is a negative correlation between the pH and titrable acidity during storage. A close correlation between citric acid content and L-malic acid was detected. The concentrations in total volatile organic acids do not vary during the first year of storage.

Details

  • Original title: Non-volatile organic acids, pH and titrable acidity changes in pineapple fruit slices during frozen storage.
  • Record ID : 1997-2924
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 70 - n. 4
  • Publication date: 1996

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