THE INFLUENCE OF CONTROLLED-ATMOSPHERE STORAGE ON BROWNING OF DANJOU PEAR JUICE AND CONCENTRATE

被引：1
|
作者：
BEVERIDGE, T
MEHERIUK, M
HARRISON, JE
机构：
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1990年 / 23卷 / 4-5期
关键词：
D O I：
10.1016/S0315-5463(90)70249-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Nonenzymatic browning rates were followed in juice and concentrate of d'Anjou pears stored for 90, 150 and 210 days in an atmosphere of 2% O2 and 1% CO2 at 0-degrees-C. Concentrate from pears stored for 210 days browned significantly faster at 80-degrees-C than concentrate produced from pears stored for 90 or 150 days. Storage time did not affect the browning rates of the juices.
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页码：233 / 235
页数：3
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