Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6828
Título: Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
Autor: Rocha, A. M. C. N.
Morais, A. M. M. B.
Palavras-chave: Apple
Minimally processed apple
Cut apple
Colour
Weight loss
Firmness
Titratable acidity
pH
Sugars
Soluble solids content
Sensory analysis
Data: 2003
Editora: Elsevier
Citação: ROCHA, A.M.C.N. ; MORAIS, A.M.M.B. - Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes. Food Control. ISSN: 0956-7135. Vol. 14, n.º 1 (2003) p. 13-20
Resumo: 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 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.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6828
Versão do Editor: doi:10.1016/S0956-7135(02)00046-4
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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