The effects of freezing process on patisson fruits
Grzeszczuk, M.(Akademia Rolnicza, Szczecin (Poland). Katedra Technologii Rolnej i Przechowalnictwa)
In the study the vegetables to be frozen were made from blanched and non-blanched material of three patisson cultivars: Disco, Gagat and Polo F1. The chemical composition of fresh, blanched and frozen fruits was estimated. Furthermore, an organoleptic estimation of the frozen patisson was made. Among the tested cultivars the highest content of dry matter, vitamin C, total and reducing sugars was found in the fresh fruits of cultivar Disco. After blanching the amount of all the analysing components significantly decreased, especially in fruits of cultivars Disco and Polo F1. After freezing and 6 months of cold storage a decrease of reducing sugars, vitamin C and total chlorophyll was observed. The results of the study indicate that there is a possibility to resign of blanching without significant effect on smell of frozen patisson fruits. Additionally, without blanching frozen fruits showed less vitamin C and chlorophyll losses. The organoleptic estimation of the tested frozen patisson was very high in all determinants of quality
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