RELATIONSHIP OF MATURITY AS INDICATED BY FLESH COLOR TO QUALITY OF CANNED CLINGSTONE PEACHES

被引：14

作者：

FULEKI, T ^{[1
]}

COOK, FI ^{[1
]}

机构：

[1] ONTARIO MINIST AGR & FOOD, HORTICUL RES INST, HORTICUL PROD LAB, VINELAND STN L0R 2E0, ONTARIO, CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1976年 / 9卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(76)73592-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Clingstone peaches (cv. ''Babygold 5 and 7'') in maturity from unripe to over-ripe were classified according to flesh color into 10 maturity groups, using a Hunterlab D25P Color Difference Meter. The canned peach halves were graded on the bases of color, texture and flavor by an expert panel. Maturity affected the quality of the canned peach halves. Canning improved the color of unripe peaches. The maturity groups giving the best quality canned products were those with Hunter aL readings of 4.0-6.0 for the raw flesh color of ''Babygold 5'' and 10.0-12.0 for that of ''Babygold 7''. The average drained weight of canned halves of the less mature peaches was lower than that of the more mature.

引用

页码：43 / 46

页数：4