Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe
نویسندگان
چکیده
منابع مشابه
Factors Affecting the Post-cutting Life and Quality of Minimally Processed Pineapple
Sliced pineapple has been shown to have a post-cutting life that is strongly influenced by temperature, from a few hours at 20oC to more than five weeks at 1oC (O ́Hare, 1994). O ́Connor-Shaw et al. (1994) reported that pineapple cubes, stored in polypropylene containers at 4oC, kept their sensory attributes for 7 days, but after 11 days showed brown discoloration, and after 14 days off-odors and...
متن کاملEffect of Transport Vibration on Quality of Minimally Processed and Packaged Fresh-Cut Cantaloupe
This study was undertaken to determine the quality of packaged fresh cut cantaloupe subjected to transport vibration after treating with various anti-browning agents. Cantaloupe (Cucumis melo) pieces were dipped in two anti-browning solutions: Treat ment-A (2% ascorbic acid + 1% calcium chloride + 0.5% citric acid) and Treatment-B (3% NatureSealTM) for 2 minutes and packaged in bio-based clams...
متن کاملA novel approach for calculating shelf life of minimally processed vegetables.
Shelf life of minimally processed vegetables is often calculated by using the kinetic parameters of Gompertz equation as modified by Zwietering et al. [Zwietering, M.H., Jongenburger, F.M., Roumbouts, M., van't Riet, K., 1990. Modelling of the bacterial growth curve. Applied and Environmental Microbiology 56, 1875-1881.] taking 5x10(7) CFU/g as the maximum acceptable contamination value consist...
متن کاملA Study on the Shelf Life of Minimally Processed Apple with Edible Coatings
In this experiment the effect of edible coating (apricot gum) was used to extend the shelf life of apple slices. The edible coating was applied at different concentrations i.e. 0.5, 1, 2 and 3%. Physicochemical characteristics of edible coated apple slices were analyzed at different time intervals. The analysis was carried out for 12 days with an interval of 4 days. Results showed that the trea...
متن کاملShelf life of minimally processed apple (cv. Jonagored) determined by colour changes
Physical, chemical and sensory changes of cut apple (cv. Jonagored) stored in the dark at 4 C were evaluated. Colour was found to be the critical parameter for this product. Apple cubes underwent severe surface browning primarily during the initial days of storage. The shelf-life of cut apple was therefore very limited, to three days maximum. Sensory analyses and objective quality evaluations o...
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ژورنال
عنوان ژورنال: Journal of Food Science
سال: 1994
ISSN: 0022-1147,1750-3841
DOI: 10.1111/j.1365-2621.1994.tb14676.x