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TREATMENT OF APPLES WITH SULFUR DIOXIDE AND CARBON MONOXIDE IN ORDER TO INHIBIT ENZYMIC ACTIVITY PRIOR TO DEEP-FREEZING.

Author(s) : SERRATOS H. R., MANNHEIM C. H., PASSY N.

Type of article: Article

Summary

CO HAS NO INHIBITING EFFECT ON THE ENZYMIC ACTIVITY OF APPLES. THE TREATMENT WITH SO2 HAS THE SAME INHIBITING EFFECT AS BLANCHING, BUT CONSIDERABLY REDUCES NUTRIENT LOSSES. INHIBITION REMAINS 195 DAYS AT 265 AND 255 K (-8 AND -18 DEG C). NO EFFECT WAS OBSERVED ON ORGANOLEPTIC PROPERTIES. (Bull. anal. CIE, FR., 38, N 9, 1984/09, 84-303-3.

Details

  • Original title: TREATMENT OF APPLES WITH SULFUR DIOXIDE AND CARBON MONOXIDE IN ORDER TO INHIBIT ENZYMIC ACTIVITY PRIOR TO DEEP-FREEZING.
  • Record ID : 1985-1102
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 7 - n. 2
  • Publication date: 1983

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