บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Colour changes during drying of apricot.

Sharma, T. R.; Sekhon, K. S.; Saini, S. P. S.;

Journal of Food Science and Technology (Mysore) Year: 1993 Vol: 30 Issue: 4 Pages: 306-308 Ref: 12 ref.

1993

บทคัดย่อ

Colour changes during drying of apricot.

Effect of pretreatments to prevent discoloration, viz. heat application, chemical dipping, and sulfur fumigation, during drying of apricots was investigated. Maximum yield was recorded for control and steam-blanched fruits. Lye-peeled apricots retained less moisture than steam-blanched fruits. Maximum and minimum browning was observed in untreated samples and the fruits subjected to sulfur fumigation. Non-enzymatic browning showed statistically significant differences among varieties and treatments. Cv. Chuli, a wild variety, had the maximum browning, while cv. Suffaida had the least. Sulfur fumigation and lye-peeling were the more effective pretreatments. The cv. Kaisha performed best overall.