Aptitude to processing of apple fruits varieties | Aptitude des variétés de pommes à la transformation industrielle
2010
Mehinagic, E. | Bourles, E. | Jourjon, F., Ecole supérieure d'agriculture d'Angers, Angers Cedex (France)
A good knowledge about the raw material characteristics and its effect on the final product is necessary to improve the quality of processed fruits. The aim of the present work is to study the impact of apples initial quality, and more particularly their mechanical properties, on their capacity to be processed in vacuum cooked fruits. In that order, 1 of the factors known to contribute to variations in fruit texture is tested: the choice of cultivar. The results show that the initial fruit firmness is not related to its ability to be processed, as the most resistant apples to the vacuum cooking were not the firmest ones. The varietal effect seems to be the most important factor. Two apple cultivars appeared to be particularly well adapted to this type of process: Royal Gala and Cripps Pink. Unlikely, in spite of its high firmness level, the Granny Smith cultivar did not resist to the thermal treatments applied during the process.
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