کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595855 | 1492125 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons
ترجمه فارسی عنوان
اثر درمان دیاسترنژنتیک میوه خرمالو با کیفیت بر کیفیت خرمالو تازه
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The changes in the quality characteristics of the fresh-cut products prepared from intact 'Cheongdobansi' persimmons treated with different deastringency methods (nontreated, carbon dioxide gas, warm water, ethanol vapour) have been investigated for 6 days at 10 °C. Flesh firmness of the persimmons decreased after ethanol vapour treatment. The decrease in Lâ value and flesh firmness in the slices prepared from persimmons treated with warm water was retarded. Soluble solids content and titratable acidity of the persimmons decreased after all deastringency treatments. Soluble tannins and radical scavenging activity of the slices from untreated persimmons were maintained at higher concentrations, unlike slices from astringency-removed persimmons. These results suggest that pre-slicing deastringency treatments affect the characteristics of fresh-cut persimmons, and that warm-water treatment could be a useful method to control the browning and softening of fresh-cut persimmons.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 192-197
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 192-197
نویسندگان
Hun-Sik Chung, Han-Soo Kim, Young-Guen Lee, Jong-Hwan Seong,