Comparative study of Selva and Camarosa strawberries for the commercial market

被引：37

作者：

Castro, I ^{[1
]}

Gonçalves, O ^{[1
]}

Teixeira, JA ^{[1
]}

Vicente, AA ^{[1
]}

机构：

[1] Univ Minho, Ctr Engn Biol, IBQF, Dept Engn Biol, P-4710057 Braga, Portugal

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 06期

关键词：

strawberries; freezing; organic acids; mechanical resistance; water loss;

D O I：

10.1111/j.1365-2621.2002.tb09515.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Selva and Camarosa strawberry varieties were characterized chemically and physically. The importance of keeping the stem until processing, the influence of different transport periods under refrigerated conditions, the effects of freezing and exposure to air of damaged surfaces were evaluated. During freezing, losses of ascorbic acid, sucrose, fructose and glucose were reported for both varieties. However, keeping the stem intact minimizes the losses of ascorbic acid in frozen fruits. The exposure to air of cut surfaces affects ascorbic acid content of fresh fruits, with the highest losses reported in Camarosa. Selva showed properties important for commercial use, as compared to Camarosa, with regard to a higher resistance to thawing and higher contents of total phenolics, total protein, and ascorbic acid.

引用

页码：2132 / 2137

页数：6

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