Share

Storage conditions affect quality of raisins.

Author(s) : CANELLAS J., ROSSELLO C., SIMAL S., SOLER L., MULET A.

Type of article: Article

Summary

Raisins with a moisture content of ca 14% were stored over an 11-month period. Moisture content, water activity, colour, browning, texture, sulphur dioxide content, soluble sugars, acidity and pH were periodically determined. A substantial decrease in sulphur dioxide content was observed but no substantial changes in water activity, acidity, or pH. No sugaring was observed. Refrigerated samples (stored at 4 and 11 deg C) were of higher quality than non-refrigerated samples. Both were suitable for consumption after storage.

Details

  • Original title: Storage conditions affect quality of raisins.
  • Record ID : 1994-0957
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 4
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing