Preservation of apricot pieces using edible coatings or osmotic solutions and storage under low temperatures
M. Chatzi, V. Fragopoulou, V. Giannou, C. Tzia, I. Karayiannis
ISHS Acta Horticulturae 717: 373-376. 2006.
2006
บทคัดย่อ
Two methods for the preservation of apricot pieces of three cultivars (‘Goldrich’, ‘Moniqui’, ‘Dulcinea’) were investigated: i) edible coatings (caseinates-lauric acid, gluten-glycerol, CMC-stearic acid) and cold storage and ii) osmotic dehydration (glucose and raftilose solutions of 61.5%) and frozen storage. Treated samples were examined for their moisture loss, colour and texture-firmness.