Fresh lingonberry quality as affected by storage conditions and packaging
2000
Saario, M.
Freshly harvested lingonberries (Vaccinium vitis-idaea L.) cvs Sanna and Sussi and a wild lingonberry originating from Kainuu, Finland, were stored in 0.5 L perforated/unperforated LD-polyethylene bags at temperatures of 1 +/- 0.5 C and 3.5 +/- 0.5 C for 18 weeks and at 1.5 +/- 0.5 C and 5.5 +/- 0.5 C for 8 weeks. The total soluble solids, pH, organic acids (titratable acidity) and total anthocyanin content of the juice were determined. The mean values of soluble solids varied from 12.96 to 14.57 (degree Brix), pH from 2.95 to 3.18, organic acids (as citric acid) from 1.13 to 1.73 g 100(-1) g and anthocyanins from 49.39 to 68.74 mg 100(-1) g. Soluble solids and anthocyanin contents decreased towards the end of storage. The content of organic acids decreased throughout the storage period. The effect of package perforation was not consistent. Cv. Sanna differed most from the other genotypes. The storage time for lingonberries without any noticeable deterioration was 4 weeks at 1.5 +/- 0.5 C and 2 weeks at 5.5 +/- 0.5 C.
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