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Prolongation de la durée d'entreposage des oranges pelées grâce au traitement par l'acide citrique.

Shelf life extension of peeled oranges by citric acid treatment.

Auteurs : PAO S., PETRACEK P. D.

Type d'article : Article

Résumé

The maximum effect of citric acid, regardless of treatment-type (infusion or dipping), on the microbiological shelf life of the oranges was at 0.5% w/v citric acid for 4 deg C storage and at 1% w/v citric acid for 8 and 21 deg C storage. Bacterial populations were significantly reduced with citric acid treatment, but yeast and moulds were not. The growth of fast-growing spoilage bacteria was inhibited.

Détails

  • Titre original : Shelf life extension of peeled oranges by citric acid treatment.
  • Identifiant de la fiche : 1999-1692
  • Langues : Anglais
  • Source : Food Microbiol. - vol. 14 - n. 5
  • Date d'édition : 1997

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