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Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes.

Author(s) : ROCHA A. M. C. N., MORAIS A. M. M. B.

Type of article: Article

Summary

Physical, chemical and sensory changes of cut apples (cv. Jonagored) stored in the dark at 4 °C were evaluated. Colour was found to be the critical parameter for this product. Apple cubes underwent severe surface browning, primarily during the initial days of storage. The shelf-life of cut apple was therefore limited to 3 days. Sensory analyses and objective quality evaluations of cut apple were considered highly correlated in terms of colour and flavour, especially with respect to fructose and sucrose, showing that the selected sensory attributes were good indicators of overall fruit quality.

Details

  • Original title: Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes.
  • Record ID : 2004-1803
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 14 - n. 1
  • Publication date: 2003/01

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