Pregled bibliografske jedinice broj: 520735
Shelf-life of fresh-cut pears processed after harvest and storage in controlled atmosphere
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 Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2011. str. 380-388 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 520735 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
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 Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2011, 380-388
ISBN
978-953-7005-26-9
Skup
13 th Ružička Days "TODAY SCIENCE – TOMORROW INDUSTRY"
Mjesto i datum
Vukovar, Hrvatska, 16.09.2010. - 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
Projekti:
113-1130473-0340 - Razvoj procesa proizvodnje visokokvalitetne hrane (Piližota, Vlasta, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
