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Quality of minimally processed apple slices from selected cultivars.

Author(s) : KIM D. M., SMITH N. L., LEE C. Y.

Type of article: Article

Summary

Twelve cultivars were prepared as slices and stored 12 days at 2 deg C. Changes in respiration and quality factors were compared. Firmness of slices during storage decreased gradually for 7 days and more rapidly thereafter. Empire, Golden Delicious, and Idared apples showed minimum changes in firmness. Change in colour of slices was rapid during the first 3 days. Cortland, Empire, Golden Delicious, New York 674, and Delicious showed least browning. Titrable acidity, pH, soluble solids, and weight changes during storage were small and varied by cultivar.

Details

Original title: Quality of minimally processed apple slices from selected cultivars.
Record ID : 1994-2323
Languages: English
Source: Ital. J. Food Sci. - vol. 58 - n. 5
Publication date: 1993/09
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: Prepared food; Chemical analysis; Variety; Slice; Respiration; Ready to use; Apple; Weight loss; Cold storage; Colour