The influence of temperature and time of storage on selected qualitative parameters of candied fruits
2009
Pietrzyk, S. | Fortuna, T.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Analizy i Oceny Jakosci Zywnosci | Bojdo-Tomasiak, I.,Przetwornia Owocow i Warzyw Prospona, Nowy Sacz (Poland) | Morawiec, K.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Analizy i Oceny Jakosci Zywnosci
The objective of the study was to determine the impact of temperature and time of storing candied fruit on the content of sorbic acid and reducing sugars, and on changes in the total acidity of the fruit studied. The material analysed consisted of candied fruit - gooseberry, plum, rowanberry. Candied fruit has been stored for eleven months at a refrigerating temperature (8 deg C) and a room temperature (20 deg C). Throughout the entire storage period, all the fruit stored at a refrigerating temperature were characterized by a higher level of sorbic acid compared to the fruit stored at a room temperature. Besides, after eleven months of storage, and irreespective of the storing temperature, a slight decrease in total acidity and an insignificant increase in the content of reducing sugars were found in the products studied
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