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Shelf life of grapefruit segments in multilayer plastic trays.

Author(s) : MILTZ J., RAZ I., PASSY N.

Type of article: Article

Summary

The shelf life of pasteurized grapefruit segments in syrup packed in trays (two multilayer and one polypropylene) and in tin cans was studied. Retention of ascorbic acid and the development of brown colour (optical density at 420 nm) were determined as a function of time at four storage temperatures. Browning was much slower in the multilayer than in the polypropylene trays. Ascorbic acid degradation and browning were faster in all plastic trays than in tin cans. On the other hand the integrity and texture of the segments were much better in the multilayer plastic trays than in the tin cans due to a shorter treatment cycle. Results are given.

Details

  • Original title: Shelf life of grapefruit segments in multilayer plastic trays.
  • Record ID : 1996-2866
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 28 - n. 4
  • Publication date: 1995

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