Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes

Bibliographic Details
Main Author: Rocha, A. M. C. N.
Publication Date: 2003
Other Authors: Morais, A. M. M. B.
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.14/6828
Summary: Physical, chemical and sensory changes of cut apple (cv. Jonagored) stored in the dark at 4 °C were evaluated. Colour was found to be the critical parameter for this product. Apple cubes underwent severe surface browning primarily during the initial days of storage. The shelf-life of cut apple was therefore very limited, to three days maximum. Sensory analyses and objective quality evaluations of cut apple were considered highly correlated in terms of colour and flavour, especially with respect to fructose and sucrose, showing that the selected sensory attributes were good indicators of overall fruit quality.
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spelling Shelf life of minimally processed apple (cv. Jonagored) determined by colour changesAppleMinimally processed appleCut appleColourWeight lossFirmnessTitratable aciditypHSugarsSoluble solids contentSensory analysisPhysical, chemical and sensory changes of cut apple (cv. Jonagored) stored in the dark at 4 °C were evaluated. Colour was found to be the critical parameter for this product. Apple cubes underwent severe surface browning primarily during the initial days of storage. The shelf-life of cut apple was therefore very limited, to three days maximum. Sensory analyses and objective quality evaluations of cut apple were considered highly correlated in terms of colour and flavour, especially with respect to fructose and sucrose, showing that the selected sensory attributes were good indicators of overall fruit quality.ElsevierVeritatiRocha, A. M. C. N.Morais, A. M. M. B.2011-10-22T15:49:35Z20032003-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6828enginfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-13T13:24:25Zoai:repositorio.ucp.pt:10400.14/6828Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T01:56:26.796186Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
title Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
spellingShingle Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
Rocha, A. M. C. N.
Apple
Minimally processed apple
Cut apple
Colour
Weight loss
Firmness
Titratable acidity
pH
Sugars
Soluble solids content
Sensory analysis
title_short Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
title_full Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
title_fullStr Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
title_full_unstemmed Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
title_sort Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
author Rocha, A. M. C. N.
author_facet Rocha, A. M. C. N.
Morais, A. M. M. B.
author_role author
author2 Morais, A. M. M. B.
author2_role author
dc.contributor.none.fl_str_mv Veritati
dc.contributor.author.fl_str_mv Rocha, A. M. C. N.
Morais, A. M. M. B.
dc.subject.por.fl_str_mv Apple
Minimally processed apple
Cut apple
Colour
Weight loss
Firmness
Titratable acidity
pH
Sugars
Soluble solids content
Sensory analysis
topic Apple
Minimally processed apple
Cut apple
Colour
Weight loss
Firmness
Titratable acidity
pH
Sugars
Soluble solids content
Sensory analysis
description Physical, chemical and sensory changes of cut apple (cv. Jonagored) stored in the dark at 4 °C were evaluated. Colour was found to be the critical parameter for this product. Apple cubes underwent severe surface browning primarily during the initial days of storage. The shelf-life of cut apple was therefore very limited, to three days maximum. Sensory analyses and objective quality evaluations of cut apple were considered highly correlated in terms of colour and flavour, especially with respect to fructose and sucrose, showing that the selected sensory attributes were good indicators of overall fruit quality.
publishDate 2003
dc.date.none.fl_str_mv 2003
2003-01-01T00:00:00Z
2011-10-22T15:49:35Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6828
url http://hdl.handle.net/10400.14/6828
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833601176082317312

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