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- Shelf life of minimally processed apple (cv. Jonagored) determined by colour changesPublication . Rocha, A. M. C. N.; Morais, A. M. M. B.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.
- Physicochemical and sensorial characterization of a new variety of apple (cv. Jonagored)Publication . Rocha, A. M. C. N.; Morais, A. M. M. B.
- Immersion time for ascorbic acid dipping of cut apple (cv. Jonagored) qualityPublication . Rocha, A. M. C. N.; Morais, A. M. M. B.
- Influência do armazenamento sob atmosfera controlada na qualidade de maçã minimamente processadaPublication . Rocha, A. M. C. N.; Morais, A. M. M. B.
- Influence of chemical treatment and controlled atmosphere on some quality parameters of cut apple ('jonagored’) stored at 4°cPublication . Rocha, A. M. C. N.; Brochado, C. M. S.; Morais, A. M. M. B.
- Shelf-life of chilled cut orange determined by sensory qualityPublication . Rocha, A. M. C. N.; Brochado, C. M.; Kirby, R.; Morais, A. M. M. B.The shelf-life of chilled cut orange was evaluated in terms of physical and chemical quality characteristics, microbial contamination and sensorial acceptability. After minimal processing (peeling and cutting), fresh orange was stored in air at 4 °C. Evaluations were performed at different times of storage. The respiration rate of the fresh-cut orange was also evaluated. No significant increase was noticed in relation to the whole fruit which means that this was not the factor responsible for an accelerated deterioration of the product. During the first eight days of storage the major quality parameters remain almost unchangeable, except for titratable acidity which decreased around 36% and ascorbic acid content which decreased around 22%. With respect to microbial contamination low temperature determined a considerable shelf-life (15 days). Sensory quality was the parameter which determined the shelf-life of cut orange to five days at 4 °C due to flavour changes.
- Caracterização físico-química e sensorial de uma nova variedade de maçã (cv. Jonagored)Publication . Rocha, A. M. C. N.; Morais, A. M. M. B.
- Activity of 'Jonagored' apple polyphenoloxidase (PPO) stored in controlled atmospherePublication . Rocha, A. M. C. N.; Morais, A. M. M. B.
- Physical, chemical and sensorial changes of minimally processed apple (cv. Jonagored) during refrigerated storagePublication . Rocha, A. M. C. N.; Morais, A. M. M. B.
- Characterization of polyphenoloxidase extracted from ‘Jonagored’ applePublication . Rocha, A. M. C. N.; Morais, A. M. M. B.