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Effet de différentes concentrations de chlorure de calcium sur la qualité des ananas "Pérola" de 4e gamme.

Efeito de diferentes concentrações de cloreto de cálcio na qualidade do abaxi "Pérola" minimamente processado.

Auteurs : SILVA G. C., MAIA G. A., SOUZA FILHO M. de S. M. de, et al.

Type d'article : Article

Résumé

The effect of calcium chloride on the quality of minimally processed pineapple was evaluated. Fruits were washed, cleaned, sliced and immersed in calcium chloride solution and packed in polypropylene at 4 °C for 16 days. The variables soluble solids, loss of weight, texture and pH were influenced by the concentration of calcium chloride. Storage time had an effect on total titratable acids, soluble solids, total reducing sugars, loss of weight, texture and pH.

Détails

  • Titre original : Efeito de diferentes concentrações de cloreto de cálcio na qualidade do abaxi "Pérola" minimamente processado.
  • Identifiant de la fiche : 2005-0244
  • Langues : Portugais
  • Source : Rev. bras. Fruticult. - vol. 25 - n. 2
  • Date d'édition : 2003

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