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Journal of Food Science
PESIS, E., Institute for Technology, Agricultural Research Organization, The Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
LEVI, A., Institute for Technology, Agricultural Research Organization, The Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
BEN‐ARIE, R., Institute for Technology, Agricultural Research Organization, The Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Astringency of persimmons was removed by enclosing the fruits in polyethylene bags under vacuum or by replacing air with N2 or CO2. Acetaldehyde produced by the fruit under these conditions accumulated at different rates. The rate of the deastringency process was directly proportional to the level of acetaldehyde accumulation. Thus, the fruit held at 20°C in CO2 was the first to lose its astringency, but showed internal browning after 1 wk. Fruits under vacuum or N2, where less volatiles accumulated, maintained their high quality and firmness for 2 wk at 20°C or 3 months at − 1°C. However, fruit held under vacuum began to show internal browning when acetaldehyde accumulated above a certain level. Copyright © 1988, Wiley Blackwell. All rights reserved
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הספר "אוצר וולקני"
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תנאי שימוש
Role of Acetaldehyde Production in the Removal of Astringency from Persimmon Fruits under Various Modified Atmospheres
53
PESIS, E., Institute for Technology, Agricultural Research Organization, The Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
LEVI, A., Institute for Technology, Agricultural Research Organization, The Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
BEN‐ARIE, R., Institute for Technology, Agricultural Research Organization, The Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Role of Acetaldehyde Production in the Removal of Astringency from Persimmon Fruits under Various Modified Atmospheres
Astringency of persimmons was removed by enclosing the fruits in polyethylene bags under vacuum or by replacing air with N2 or CO2. Acetaldehyde produced by the fruit under these conditions accumulated at different rates. The rate of the deastringency process was directly proportional to the level of acetaldehyde accumulation. Thus, the fruit held at 20°C in CO2 was the first to lose its astringency, but showed internal browning after 1 wk. Fruits under vacuum or N2, where less volatiles accumulated, maintained their high quality and firmness for 2 wk at 20°C or 3 months at − 1°C. However, fruit held under vacuum began to show internal browning when acetaldehyde accumulated above a certain level. Copyright © 1988, Wiley Blackwell. All rights reserved
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