STORAGE STABILITY of MINIMALLY PROCESSED FRUIT
- 1 August 1989
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 13 (4) , 281-292
- https://doi.org/10.1111/j.1745-4549.1989.tb00107.x
Abstract
Fresh peeled and halved apricots, peaches and pears were dipped in various solutions to retard product browning and texture loss during refrigerated storage. Calcium and zinc compounds were effective in reducing enzymatic browning. the addition of an oxygen scavenger into the packaged product significantly reduced texture loss from structural polymer breakdown for apricot and peach halves but not for pear halves. Oxygen reduction in packaged pears resulted in only slightly retarded texture loss.This publication has 13 references indexed in Scilit:
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