STORAGE STABILITY of MINIMALLY PROCESSED FRUIT
H. R. Bolin, C.C. Huxsoll
Journal of Food Processing and Preservation
Abstract
Fresh peeled and halved apricots, peaches and pears were dipped in various solutions to retard product browning and texture loss during refrigerated storage. Calcium and zinc compounds were effective in reducing enzymatic browning. the addition of an oxygen scavenger into the packaged product significantly reduced texture loss from structural polymer breakdown for apricot and peach halves but not for pear halves. Oxygen reduction in packaged pears resulted in only slightly retarded texture loss.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
oxygen reduction slightly reduce texture loss
“Oxygen reduction in packaged pears resulted in only slightly retarded texture loss.”
calcium and zinc compounds reduce enzymatic browning
“Calcium and zinc compounds were effective in reducing enzymatic browning.”
oxygen scavenger reduce texture loss
“the addition of an oxygen scavenger into the packaged product significantly reduced texture loss from structural polymer breakdown for apricot and peach halves but not for pear halves.”