Quality evaluation of peaches in gel conserved with sorbic acid depending on storage conditions
2007
Korus, A. | Lisiewska, Z. | Kmiecik, W.,Akademia Rolnicza, Krakow (Poland). Katedra Surowcow i Przetworstwa Owocowo-Warzywnego
The aim of the paper was to establish the effect of time and conditions of storage on the quality of peach in gel conserved with sorbic acid. The investigated material consisted of peach in gel conserves produced by Prospona Fruit and Vegetable Processing Plant Ltd. The products stored for 12 months at cold storage temperature of 2-4 deg C and at room temperature of 18-20 deg C were evaluated at 3-month intervals. The content of dry matter, total sugar, total acids, sorbic acid and pH level were measured in the investigated samples. The microbiological and sensory value of the product was also determined. The period and temperature of storage had the greatest decreasing effect on the content of sorbic acid. The products kept in cold store conditions preserved more sorbic acid. No microbiological changes were found in the stored products
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