IMPACT OF IMMATURE FRUITS ON QUALITY OF PEACH PUREE

被引：0
|
作者：
GONZALEZ, AR
MARX, DB
ASELAGE, JM
机构：
[1] Department of Food Science, University of Arkansas, Fayetteville, Arkansas
[2] Biometric Center University of Nebraska, Lincoln, Nebraska
[3] Gerber Products Co, Fort Smith, Arkansas
来源：
JOURNAL OF FOOD QUALITY | 1992年 / 15卷 / 03期
关键词：
D O I：
10.1111/j.1745-4557.1992.tb00984.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Peaches (Prunus persica L. Batsch) were sampled during the early harvest season to determine the percentage of immature fruits harvested in commercial orchards. The results indicated that the earlier the harvest, the higher the percentage of immature fruits (24 %). Six days after the harvest season started, the percentage of immature fruits stabilized to 13 %. Removal of immature fruits decreased acidity, increased soluble solid/acidity ratio but did not affect soluble solids content in peach puree. Color was improved by the removal of immature fruits in the cultivar (cv) Baby Gold 5, but no effect was noted in Allgold; puree of the cv Baby Gold 7 showed an improvement in color in 1989 but no effect in 1988.
引用
收藏
页码：169 / 181
页数：13
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