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| Neri, L.; Santarelli, V.; Di Mattia, C.; Sacchetti, G.; Faieta, M.; Mastrocola, D.; Pittia, P.. |
| The effect ofdipping and vacuum impregnation (VI) pretreatments with lemon juice solution on the quality and stability of organic and conventional frozen apples was investigated. Fresh apples were characterized; organic apples showed, at equal starch and ripeness index, a lower sugar content, and higher acidity than conventional ones. The polyphenol content was slightly higher in organic apples than in conventional ones while polyphenoloxidase activity was similar. No differences in color and firmness were evidenced. Dipping affected organic and conventional apples’ color by determining an increase of lightness (!L∗ ! 4) and h° (!h° ! 6) parameters. VI reduced the lightness of apples (!L∗ ! −3) but the addition of lemon juice counterbalanced the lightness... |
| Tipo: Journal paper |
Palavras-chave: "Organics" in general Food security; Food quality and human health Processing; Packaging and transportation Food systems. |
| Ano: 2019 |
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