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Relationship of treatment of fresh strawberries to the quality of frozen fruit and preserves.

Author(s) : MORRIS J. R., MAIN G. L., SISTRUNK W. A.

Type of article: Article

Summary

Effects of soaking in calcium and saccharose solutions, pectin content, packaging method, treatment at 20 or 70 deg C, pressure and drying conditions on the quality and firmness of canned fruit and frozen-thawed strawberries are evaluated.

Details

  • Original title: Relationship of treatment of fresh strawberries to the quality of frozen fruit and preserves.
  • Record ID : 1992-2794
  • Languages: English
  • Source: J. Food Qual. - vol. 14 - n. 6
  • Publication date: 1991

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