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Título

Non-volatile organic acids, pH and titratable acidity changes in pineapple fruit slices during frozen storage

Autor Bartolome, A. P.; Rupérez Antón, Pilar ; Fuster Monescillo, Carmen
Palabras clave storage
PH
Titratable acidity
Freezing
Pineapple fruit
Ron-volatile organic acids
Fecha de publicación 1996
EditorJohn Wiley & Sons
Citación Journal of the Science of Food and Agriculture 70: 475- 480 (1996)
ResumenEffects of freezing and frozen storage on pH, titratable acidity and non-volatile organic acids of two pineapple fruit cultivars, Smooth Cayenne and Red Spanish, were studied. Pineapple fruit was frozen as slices in a cold room at -18°C and stored at this temperature for a 12 month period. A negative correlation was found between pH and titratable acidity in the two cultivars throughout frozen storage (r = -0.67 for Smooth Cayenne and r = -0.71 for Red Spanish). Non-volatile organic acids were determined by high performance liquid chromatography. The major components were citric and L-malic acids. A high correlation was found between these two acids during frozen storage (r = 0.75 in Smooth Cayenne and r = 0.78 in Red Spanish). There were significant differences (P ≤ 0.01) in pH and titratable acidity between the two studied varieties after a year of frozen storage. Significant differences (P ≤ 0.05) were found in pH values during frozen storage in cv Smooth Cayenne and in citric and L-malic acids in cv Red Spanish. Freezing preservation of pineapple fruit slices led to minimal chemical changes after a year of frozen storage. © 1996 SCI.
URI http://hdl.handle.net/10261/101009
DOI10.1002/(SICI)1097-0010(199604)70:4<475::AID-JSFA525>3.0.CO;2-K
Identificadoresdoi: 10.1002/(SICI)1097-0010(199604)70:4<475::AID-JSFA525>3.0.CO;2-K
issn: 0022-5142
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