Search results for "calcium lactate"

SENSORY EVALUATION AND SUITABILITY FOR FRESH-CUT PRODUCE OF WHITE PEACH [PRUNUS PERSICA (L.) BATSCH] 'SETTEMBRINA DI BIVONA'

2015

‘Settembrina di Bivona’ peaches were cut into slices to assess their suitability as fresh-cut produce. Untreated (control) and treated with calcium lactate fresh cut slices were closed in plastic boxes for 24 hours (T1) or five days of storage (T2) at 5°C, and then placed at 20°C to assess consumers’ liking. Soluble solids content, titratable acidity, firmness and pH were measured. A sample of n = 750 consumers was selected taking into consideration three variables: age (from 25 to 55 years old), professional status (employed) and aptitude to buy fresh-cut fruit for personal use. A systematic sampling was used, with a detection point based in a properly selected supermarket during t…

EFFECT OF PASSIVE ATMOSPHERE AND CHEMICAL TREATMENT ON FRESH CUT OF WHITE-FLESH PEACH CULTIVAR 'SETTEMBRINA DI BIVONA'

2015

Peach germplasm in Italy includes white- and yellow-flesh peaches, all of them characterized by a persistent aroma and an excellent flavor. However, their behavior, in terms of postharvest maintenance and suitability for minimal processing, has never been investigated. The aim of this study was to investigate the effects of passive atmosphere and chemical treatment, with 2% ascorbic acid and 1% calcium lactate, in order to prevent fruit browning and to maintain the quality of fresh cut slices of the white-flesh peach cultivar ‘Settembrina di Bivona’. To achieve a passive atmosphere condition, approximately 150 g of peach fruit slices were placed in rigid bi-oriented polystyrene bags and sto…

Sensory quality and suitability for conservation of fresh-cut peach (cv Settembrina of Bivona)

2013

Effect of passive atmosphere and chemical treatment on fresh cut of white flesh peach cultivar Settembrina di Bivona

2013