Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes

• Tipo: Artigo em Revista Científica Internacional
• Data: 2003

Autores

Rocha, Ada (Autor) FCNAUP; Morais, AMMB (Autor) Outra

Revista

Título: Food Control

Vol. 14 Nº 1

Páginas: 13-20

ISSN: 0956-7135

Editora: Elsevier

Indexação

ISI Web of Knowledge - 109 Citações

Scopus - 133 Citações

Outras Informações

ID Authenticus: P-000-JPB

DOI: 10.1016/s0956-7135(02)00046-4

Abstract (EN): Physical, chemical and sensory changes of cut apple (cv. Jonagored) stored in the dark at 4 degreesC 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 of cut apple were considered highly correlated in terms of colour and flavour, especially with respect to fructose and sucrose, showing that the selected sensory attributes were good indicators of overall fruit quality.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8