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Shelf-life of fresh-cut pears processed after harvest and storage in controlled atmosphere


Nedić Tiban, Nela; Piližota, Vlasta; Rendić, Ivica
Shelf-life of fresh-cut pears processed after harvest and storage in controlled atmosphere // 13 th Ružička Days "TODAY SCIENCE – TOMORROW INDUSTRY" / Šubarić, Drago (ur.).
Osijek: Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa, 2011. str. 380-388 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Shelf-life of fresh-cut pears processed after harvest and storage in controlled atmosphere

Autori
Nedić Tiban, Nela ; Piližota, Vlasta ; Rendić, Ivica

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
13 th Ružička Days "TODAY SCIENCE – TOMORROW INDUSTRY" / Šubarić, Drago - Osijek : Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa, 2011, 380-388

ISBN
978-953-7005-26-9

Skup
13 th Ružička Days "TODAY SCIENCE – TOMORROW INDUSTRY"

Mjesto i datum
Vukovar, Hrvatska, 16.-17.09.2010.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Pears; colour; texture; shelf-life

Sažetak
The aim of this work was to investigate the effect of condition of raw material and different agents on shelf-life of fresh-cut pears Packham’s Triumph variety. Treatments were obtained with pear fruits after harvest and after six months of controlled atmosphere storage. Colour and texture measurements, as well as visual evaluation of untreated and samples treated with different agents, during sixteen days of storage at 4 °C, were carried out. Fresh-cut pear slices were dipped for 2 minutes in water solution of hydrogen peroxide (HP), potassium sorbate (PS), ascorbic acid (AA), calcium ascorbate (CaA), sodium hexametaphosphate (SHMP), calcium chloride (CaC), and combinations of AA with SHMP (2 % AA + 1 % SHMP, 2 % AA + 2 % SHMP, 3 % AA + 1 % SHMP, 3 % AA + 2 % SHMP) and calcium chloride (2 % AA + 0.2 % CaC, 3 % AA + 0.2 % CaC). The shelf-life of fresh-cut pears (prepared from pears after harvest) could be prolonged, depending on treatment, on about 12 to 16 days (the best treatment was 2 % AA + 0.2 % CaC). Shelf-life of samples, prepared from fruit stored in controlled atmosphere for 6 months was approximately 8 days, except for samples treated with 1 % calcium ascorbate (12 days). Addition of calcium (calcium ascorbate) significantly prevented tissue breakdown of samples during storage at 2 °C. Quality of minimally processed fruits depends on fruit (raw material) quality during prolonged storage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130473-0340 - Razvoj procesa proizvodnje visokokvalitetne hrane (Vlasta Piližota, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek