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Shelf-life of fresh-cut pears processed after harvest and storage in controlled atmosphere (CROSBI ID 566281)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Nedić Tiban, Nela ; Piližota, Vlasta ; Rendić, Ivica Shelf-life of fresh-cut pears processed after harvest and storage in controlled atmosphere // 13 th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY BOOK OF ABSTRACTS / Šubarić, Drago (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2010. str. 86-86

Podaci o odgovornosti

Nedić Tiban, Nela ; Piližota, Vlasta ; Rendić, Ivica

engleski

Shelf-life of fresh-cut pears processed after harvest and storage in controlled atmosphere

The aim of this work was to investigate the effect of different agents on shelf-life of fresh-cut pears Packham’s Triumph variety. Treatments were obtained with pear fruits after harvest and after six months of controlled atmosphere storage. Colour and texture measurements, as well as visual evaluation of untreated and samples treated with different agents, during sixteen days of storage at 4 °C, were carried out. Fresh-cut pear slices were dipped for 2 minutes in water solution of hydrogen peroxide (HP), potassium sorbate (PS), ascorbic acid (AA), calcium ascorbate (CA), sodium hexametaphosphate (SHMP), calcium chloride (CC), and combinations of AA with SHMP (2 % AA + 1 % SHMP, 2 % AA + 2 % SHMP, 3 % AA + 1 % SHMP, 3 % AA + 2 % SHMP) and calcium chloride (2 % AA + 0.2 % CaCl2, 3 % AA + 0.2 % CaCl2). The shelf-life of fresh-cut pears (prepared from pears after harvest) could be prolonged, depending on treatment, on about 12 to 16 days (the best treatment was 2 % AA + 0.2 % CaCl2). Shelf-life of samples, prepared from fruit stored in controlled atmosphere for 6 months was approximately 8 days, except for samples treated with 1 % calcium ascorbate (12 days). Addition of calcium (calcium ascorbate) significantly prevented tissue breakdown of samples during storage at 4 °C. Quality of minimally processed fruits depends on fruit (raw material) quality during prolonged storage.

pears; colour; texture; shelf-life

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Podaci o prilogu

86-86.

2010.

objavljeno

Podaci o matičnoj publikaciji

13 th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY BOOK OF ABSTRACTS

Šubarić, Drago

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI)

978-953-7005-22-1

Podaci o skupu

13th Ružička Days - Today Science - Tomorrow industry

poster

16.09.2010-17.09.2010

Vukovar, Hrvatska

Povezanost rada

Prehrambena tehnologija