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Pre-treatments of ready-to-use fresh cut fruits.

[In Italian. / En italien.]

Author(s) : SENESI E., PASTINE R.

Type of article: Article

Summary

An antioxidant treatment with a solution of ascorbate 1% + citrate 0.2% was used in the processing of fresh cut fruit products such as apple plugs (cv. Golden Delicious), clingstone peach plugs (cv. Carson), apricot halves (cv. Tonda di Costigliole), kiwifruit slices (cv. Hayward). The ascorbate 1% + citrate 0.2% and L-cysteine 5 millimole solutions were effective as inhibitors of browning of the Granny Smith apple plugs. Dipping in a solution of ascorbate 1% + citrate 0.2% was suitable to stabilize the colour and firmness parameters of the fresh cut fruit products processed on a laboratory scale. In their experimental conditions the authors would assume that these fruit-based products have a shelf-life of 7 days at 3 more or less 1 deg C.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1997-2187
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 353
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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