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| Obando-Ulloa,Javier M.; Oyarzún,Alejandra; Machuca,Alejandra; Luchsinger,Luis; Peña-Neira,Álvaro; Escalona,Víctor H.. |
| Abstract For the minimally processed (MP) fruit, the cutting type and temperature are the main factors in order to maintain good quality and appearance. The objective of this work was to evaluate the effects of cutting type and storage on the metabolic activity, color, firmness, aroma profile and, organic acid and sugar content of MP pears (Pyrus communis L. cv. Packham's Triumph). Whole fruits were washed, peeled and cut in wedges or dice. Then, the pieces were packaged in plastic containers and stored 8 days at 5 or 8 °C. The cutting type and storage temperature had an important effect on the physiological parameters, color, firmness and organic acid and sugar content. However, the aroma volatile content was reduced independently of the cutting type and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aroma; Browning; Firmness; Organic acids; Sugar. |
| Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100039 |
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| Guiné, Raquel P.F.; Barroca, Maria João. |
| Because quince is a fruit that shows a very strong tendency for developing an intense browning when exposed to air, even though for short periods of time, the aim of this work was to evaluate the kinetics of colour change for quince exposed to atmospheric air at ambient temperature over a period of 2 hours. The quince was cut into slices that were left exposed to air, and colour measurements were done right after cutting and every five minutes, using a tristimulus colorimeter measuring the CIELab coordinates, L*, a* and b*. The results confirmed that quince suffers a high degree of browning, with total colour difference increasing strongly from 0 to 30 and browning index increasing from 50 to near 140. Furthermore, the major colour changes occurred during... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food industry; Food properties; Food engineering Quince; Browning; Kinetic. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2892 |
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