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Studies on the quality characteristics of canned grapefruit segments. I. Factors affecting the drained weight and texture
Year:
1969
Source of publication :
Journal of Food Technology
Authors :
Hershkowitz, Ester
;
.
Levi, Aharon
;
.
Ludin, Asher
;
.
Samish, Zdenka
;
.
Volume :
4
Co-Authors:
Facilitators :
From page:
171
To page:
177
(
Total pages:
7
)
Abstract:

Segments prepared from grapefruits (var. Marsh Seedless) soften rapidly in the course of maturation of the fruit as evident from shear press readings for freshly peeled and canned segments. Storage of the fresh fruit for up to 9 days decreases firmness of the fresh segments and the loss in firmness increases with progressing maturation. Time and temperature of pasteurization affect significantly the firmness of the segments as well as their ‘tendency to break’. the storage of the canned product, for up to 1 year had little effect upon drained weight, whereas texture and colour of the canned grapefruit segments were affected significantly.

Note:
Related Files :
canning
food preservation
food quality
food storage
food technology
grapefruits
MARSH
Texture
weight
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Related Content
More details
DOI :
https://doi.org/10.1111/j.1365-2621.1969.tb01511.x
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
52713
Last updated date:
02/03/2022 17:27
Creation date:
28/12/2020 11:52
Scientific Publication
Studies on the quality characteristics of canned grapefruit segments. I. Factors affecting the drained weight and texture
4
Studies on the quality characteristics of canned grapefruit segments. I. Factors affecting the drained weight and texture

Segments prepared from grapefruits (var. Marsh Seedless) soften rapidly in the course of maturation of the fruit as evident from shear press readings for freshly peeled and canned segments. Storage of the fresh fruit for up to 9 days decreases firmness of the fresh segments and the loss in firmness increases with progressing maturation. Time and temperature of pasteurization affect significantly the firmness of the segments as well as their ‘tendency to break’. the storage of the canned product, for up to 1 year had little effect upon drained weight, whereas texture and colour of the canned grapefruit segments were affected significantly.

Scientific Publication
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