Carregant...
Carregant...

Vés al contingut (premeu Retorn)

Combined effect of a low permeable film and edible coatings or calcium dips on the quality of fresh-cut pineapple

Autor
Benítez, S.; Soro, L.; Achaerandio, I.; Sepulcre, F.; Pujola, M.
Tipus d'activitat
Article en revista
Revista
Journal of food process engineering
Data de publicació
2014-04
Volum
37
Número
2
Pàgina inicial
91
Pàgina final
99
DOI
https://doi.org/10.1111/jfpe.12063 Obrir en finestra nova
URL
http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12063/abstract Obrir en finestra nova
Resum
This work investigates the effectiveness of alginate and chitosan edible coatings and ascorbate and lactate calcium salts combined with a low permeable film to maintain the quality of fresh-cut pineapple through 15 days at 4C. Respiration rate, color, firmness, pH, ripening index, juice leakage, total soluble solids in juice leakage and ascorbic acid content were measured. Neither chitosan nor alginate coatings reduce the respiration rate of fresh-cut pineapple and oxygen values of less than 2% ...
Paraules clau
Chitosan, Engineering controlled terms: Calcium, Food additives, Luminance
Grup de recerca
ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
CEBIM - Centre de Biotecnologia Molecular
GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita

Participants