Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)
The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince...
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| Veröffentlicht in: | Journal of food processing and preservation 2020-03, Vol.44 (3), p.n/a |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p |
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| ISSN: | 0145-8892 1745-4549 |
| DOI: | 10.1111/jfpp.14366 |