POSTHARVEST PREPROCESSING TEMPERATURE EFFECTS ON THE QUALITY AND PARTICLE SIZE OF FINISHED APPLE SAUCE.

Author(s) : MASSEY L. M. Jr, MCLELLAN M. R.

Type of article: Article

Summary

FOLLOWING HOLDING AT 273 AND 291 K (0 AND 18 DEG C), THERE WAS A POSITIVE CORRELATION BETWEEN FIRMNESS OF < CORT-LAND > AND < ROME BEAUTY > APPLES AND AVERAGE PARTICLE SIZE OF THE FINISHED SAUCE IN THAT THE SOFTEST FRUIT PRODUCED THE FINEST GRAINED SAUCE. THERE ALSO WAS A POSITIVE CORRELATION BETWEEN FIRMNESS OF < IDARED > AND SAUCE TEXTURE FOLLOWING HOLDING AT 291 K, BUT A NEGATIVE CORRELATION FOLLOWING HOLDING AT 273 K. < RHODE ISLAND GREENING > FRUIT APPEARED TO BE INTERMEDIATE IN RESPONSE, BUT THIS OBSERVATION WAS COMPLICATED BY THE OCCURRENCE OF LOW TEMPERATURE INTERNAL BREAKDOWN.

Details

Original title: POSTHARVEST PREPROCESSING TEMPERATURE EFFECTS ON THE QUALITY AND PARTICLE SIZE OF FINISHED APPLE SAUCE.
Record ID : 1986-1053
Languages: English
Source: J. am. Soc. hortic. Sci. - vol. 110 - n. 6
Publication date: 1985/11
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Chilling; Organoleptic property; Puree; Apple; Firmness