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
相关论文
共 50 条
  • [41] PRODUCTION AND QUALITY OF PEACH AND NECTARINE FRUITS UNDER SUBTROPICAL CLIMATE OF THE STATE OF SAO PAULO
    Leonel, Sarita
    Pierozzi, Caroline Geraldi
    Tecchio, Marco Antonio
    REVISTA BRASILEIRA DE FRUTICULTURA, 2011, 33 (01) : 118 - 128
  • [42] RESEARCHES ON THE IMPACT OF CHEMICAL FRUIT THINNING WITH ETHREL UPON FRUITS' QUALITY OF SOME PEACH AND NECTARINE VARIETIES CULTIVATED IN THE WESTERN PART OF ROMANIA
    Iordanescu, Olimpia
    Sarkadi , Beatrice
    SCIENTIFIC PAPERS-SERIES B-HORTICULTURE, 2012, 56 : 123 - 126
  • [43] Regulation of anthocyanin biosynthesis in peach fruits
    Rahim, Md Abdur
    Busatto, Nicola
    Trainotti, Livio
    PLANTA, 2014, 240 (05) : 913 - 929
  • [44] GIBBERELLIN AND GROWTH OF PEACH AND APRICOT FRUITS
    JACKSON, DI
    AUSTRALIAN JOURNAL OF BIOLOGICAL SCIENCES, 1968, 21 (02) : 209 - &
  • [45] Regulation of anthocyanin biosynthesis in peach fruits
    Md. Abdur Rahim
    Nicola Busatto
    Livio Trainotti
    Planta, 2014, 240 : 913 - 929
  • [46] High hydrostatic pressure processing of peach puree with and without antibrowning agents
    Guerrero-Beltrán, JA
    Barbosa-Cánovas, GV
    Swanson, BG
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2004, 28 (01) : 69 - 85
  • [47] Twin screw extrusion of peach puree: Rheological properties and product characteristics
    Akdogan, H
    McHugh, TH
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1999, 23 (04) : 285 - 305
  • [48] Shelf life of HHP-processed peach puree with antibrowning agents
    Guerrero-Beltrán, JA
    Swanson, BG
    Barbosa-Cánovas, GV
    JOURNAL OF FOOD QUALITY, 2005, 28 (5-6) : 479 - 491
  • [49] Improving the quality of apple puree
    Loncaric, Ante
    Kopjar, Mirela
    Pilizota, Vlasta
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2017, 54 (10): : 3201 - 3207
  • [50] Nanoreinforced alginate-acerola puree coatings on acerola fruits
    Azeredo, Henriette M. C.
    Miranda, Kelvi W. E.
    Ribeiro, Halisson L.
    Rosa, Morsyleide F.
    Nascimento, Diego M.
    JOURNAL OF FOOD ENGINEERING, 2012, 113 (04) : 505 - 510
12345