Naslov
The effect of heat treatments on Quality of Satsuma after storage at low temperature

Autori
Jemrić, Tomislav ; Pavičić, Nikola ; Zdešić, Nikolina ; Đermadi, Sandra

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

Izvornik
Proceedings of the 4th croatian congress of food technologists, biotechnologists and nutritionists, Central European Meeting / Lelas, V. - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002, 118-122

Skup
4th croatian congress of food technologists, biotechnologists and nutritionists, Central European Meeting

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wilting; hot water dips; cold storage

Sažetak
Satsuma fruits (C. unshiu Marc.) have been dipped in water for three minutes (HWD) at 46°, 48°, 50° and 52°C or kept at room temperature to achieve 3% weight loss (wilting) before storage at +1°C for 63 (wilting) and 67 (HWD and control) days followed by additional week of shelf life at room temperature. There were no significant differences in weight loss among treatments and control after storage and shelf life. The same was recorded for total weight loss and juice content, although it was noticed that juice content was the lowest in control (37.78%), with the highest standard deviation (7.96%). HWD at 48°C had the highest soluble solids concentration (SSC) (12.32%) and the difference was significant in relation to all other treatments, except HWD at 50°C (11.94%). The control had the lowest titratable acidity (TA) (0.71%) and the difference was significant in comparison to HWDs at 48°, (1.00%), 50°C (0.92%) and wilting (0.98%). SSC/TA ratio was significant only for control (14.78) and wilting (11.47). After storage, chilling injury was visible only in control (CI index 0.025). After shelf life, the highest CI index was in control (0.83), followed by HWDs at 46° (0.80), 52° (0.43), 48° (0.38) and 50°C (0.33). The fruits from wilting treatment remained without chilling injury, but all had swollen appearance.

Izvorni jezik
Engleski

Znanstvena područja
Kemijsko inženjerstvo

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