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The quality of fruits in relation to different cultivars and some treatments prior to processing.

Author(s) : DALLA ROSA M., MASTROCOLA D., CENCIC L., SIMCIC M.

Summary

The quality criteria of fruits for processing depends principally on their technological destination. The quality demand for fruit piece derivatives having to maintain the original structure during processing involves physical and rheological parameters (mainly colour and texture). On the other hand, for fruit dedicated to puree and juice production, the main characteristics should be related to the chemical composition of sugar, acids, pectic substances, aromas, etc. Nevertheless, the quality criteria are to be considered, not only on the basis of technological destination, but also on the nature of the fruit species. Special characteristics are given for puree, pulp, juice, freezing or drying.

Details

  • Original title: The quality of fruits in relation to different cultivars and some treatments prior to processing.
  • Record ID : 1996-2891
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Quality criteria. Proceedings COST 94.
  • Publication date: 1994/04/19
  • Document available for consultation in the library of the IIR headquarters only.

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