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Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars
sorption isotherms glass transition textural change fermi equation sultana maltodextrin sugar
2014/2/25
The influences of the composition, environmental humidity, and temperature on the stability of dried fruit bars during storage were investigated. Sultana bars were chosen to represent similar types of...
Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit
organic acids pectic substances hardness
2010/11/22
After treatment with about 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in water, 5% NaCl or 10% NaCl with Ca lactate or ashed kelp as a hardener....
A Mathematical Model of the Modified Atmosphere Packaging (MAP) System for the Gas Transmission Rate of Fruit Produce
MAP mathematical model gas transmission rate shelf-life of fruit
2010/8/11
A mathematical model to predict oxygen, carbon dioxide, and water vapour exchanges in non-perforated and micro-perforated modified atmosphere packaging films has successfully been proposed. The transm...
Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds
fruit storage olive oil volatile components
2009/3/20
The composition of olive oil volatile components depends on genetic factors, ripening grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or plastic bags is sti...
Changes in Peroxidase Activity in the Peel of Unshiu Mandarin（Citrus unshiu Marc.）Fruit with Different Storage Treatments
Citrus unshiu fruit hot water dip peroxidase postharvest cold storage
2009/3/16
The Unshiu mandarin (Citrus unshiu Marc.) is the major Citrus crop in Croatia. Limiting factors for longer consumption of Unshiu mandarin are low storage performance and the appearance of chilling inj...
Influence of Postharvest Vacuum Infiltration with Calcium on Chilling Injury, Firmness and Quality of Lisbon Lemon Fruit
Chilling injury quality parameters postharvest treatments CaCl2 Lisbon lemon
2008/11/1
The aim of present study to determine the effect of postharvest vacuum infiltration with CaCl2 on Chilling injury, firmness and quality of Lisbon lemons [Citrus limon (L.) Burm.] at the yellow-green s...
Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor
pectic substances amygdalin prunasin sensory test
2010/11/23
To examine the influence of the maturity of ume fruit (Japanese apricot, Prunus mume SIEB. et ZUCC.) on the taste of ume liquor, we analyzed various taste components, pectic substances and cyanogenic...
Characteristics of Antioxidative Flavonoid Glycosides in Lemon Fruit
Citrus limon antioxidant flavonoid glycoside
2010/11/23
We investigated the antioxidative flavonoid glycosides in the peel extract of lemon fruit (Citrus limon). Six flavanon glycosides: eriocitrin, neoeriocitrin, narirutin, naringin, hesperidin, and neoh...
Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing
lenthionine freezing thawing
2010/11/23
The effects of freezing-thawing on the physical and chemical properties of shiitake were evaluated. It was observed that freezing-thawing did not cause apparent changes in the physical state of shiita...
Effect of Sun Exposure on the Red Color of Salted Ume Fruit After Coloring
ume fruit sun exposure coloring new coccine
2010/11/22
Ume fruit brined with 2.5 kg of brine solution mixed with calcium hydroxide (3 g Ca(OH)2/1 kg of fruit) was either non-exposed or sun-exposed and subsequently colored with new coccine (0.004-0.1%), ac...
Effect of Sun Exposure on the Color of Salted Ume Fruit
ume fruit salted ume fruit sun exposure
2010/11/22
Ume fruit was brined with 0, 0.3, 0.6 and 0.9% (based on fruit weight) calcium hydroxide for 36 days and subsequently exposed to the sun for 8 days. The water content and titratable acidity decreased,...