Postharvest Preprocessing Temperature Effects on the Quality and Particle Size of Finished Applesauce
| Autor: | L. M. Massey, M. R. McLellan |
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| Rok vydání: | 1985 |
| Předmět: | |
| Zdroj: | Journal of the American Society for Horticultural Science. 110:789-792 |
| ISSN: | 2327-9788 0003-1062 |
| DOI: | 10.21273/jashs.110.6.789 |
| Popis: | Postharvest holding of apples (Malus domestica Borkh) for processing influenced the texture (“graininess”) of the finished sauce in a eultivar-specific but inconsistent manner. Following holding at 0°C and 18°, there was a positive correlation between firmness of ‘Cortland’ and ‘Rome Beauty’ apples and average particle size of the finished sauce in that the softest fruit produced the finest grained sauce. There also was a positive correlation between firmness of ‘Idared’ and sauce texture following holding at 18°, but a negative correlation following holding at 0°. ‘Rhode Island Greening’ fruit appeared to be intermediate in response, but this observation was complicated by the occurrence of low temperature internal breakdown. Uronide analyses on the largest and the smallest particle size fractions of finished sauce indicate that these variations among cultivars may be related in some manner to differences in pectin degradation. However, such differences do not explain the negative correlation between tissue firmness and particle size in ‘Idared’ fruit stored at 0°. |
| Databáze: | OpenAIRE |
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