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Preservation of fresh-cut fruit exposed to various storage temperatures.

Conservazione frigorifera di frutta di IV gamma: sottoposta a differenti regimi di temperatura.

Author(s) : GIACALONE G., CHIABRANDO V., STROPPIANA R., et al.

Type of article: Article

Summary

The aim of this article was to evaluate the evolution of the principal parameters of quality during shelf-life of a commercial ready to eat product (ananas, apples, melon, and strawberry). Chemical, physical and nutritional parameters were evaluated during a postharvest period (5 days). The samples were stored at two different temperatures: 1 and 6°C. The results show for both storage temperatures little chemico-nutritional changes. Moreover, the product maintains a nutriceutical level for 5 days of shelf-life.

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Pages: pp. 5-11

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Details

  • Original title: Conservazione frigorifera di frutta di IV gamma: sottoposta a differenti regimi di temperatura.
  • Record ID : 2010-1519
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 49 - n. 504
  • Publication date: 2010/07

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