Preservation of quinces by the combination of an edible coating material, semperfresh, ascorbic acid and cold storage
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Dosyalar
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Quinces (Cydonia oblonga, Miller) have a crucial economic value owing to their demand as jams or compote, and their high vitamin and fiber content. A preservation method for extending the shelf life of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage was designed in this study. The ascorbic acid content, firmness, total sugar, pH, titratable acidity, respiration rate, soluble solids, weight, total humidity, mold, yeast, and total mesophilic aerobic bacteria count were monitored. It was found that the triple combination of Semperfresh, ascorbic acid and cold storage provides high microbial, chemical and sensorial qualities for the quinces, leading to an extension in shelf life when compared with untreated quinces.
Açıklama
Anahtar Kelimeler
Quince, Semperfresh, Ascorbic Acid, Cold Storage, Fruit Preservation
Kaynak
European Food Research And Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
220
Sayı
5-6
