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Effet de la congélation sur la composition et la qualité sensorielle de tranches de kiwi.

The effect of freezing on the composition and the sensory quality of kiwifruit slices.

Auteurs : PAPADOPOULOU P., MANOLOPOULOU H.

Résumé

The compositional and sensory changes that occur in kiwifruit cvs during prolonged cold storage were studied in a three year period (1997, 1988 and 1990). Fruit were peeled in a boiling Iye solution, washed, sliced, processed in a solution of saccharose, ascorbic acid and malic acid to inhibit enzymatic changes, frozen at -40°C by the individual-quick freezing technique, packed in polyethylene bags and finally stored at -18°C for 9-11 months. At regular time intervals fruits were assessed in the quality parameters of soluble solids, titratable acidity, vitamin C and sugars and on the sensory attributes of taste, texture and colour by a laboratory panel using the preference test.

Détails

  • Titre original : The effect of freezing on the composition and the sensory quality of kiwifruit slices.
  • Identifiant de la fiche : 2000-0267
  • Langues : Anglais
  • Source : Proceedings of the Third International Symposium on Kiwifruit.
  • Date d'édition : 1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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