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- Title
OPTIMIZATION OF FREEZING CHERRY FRUITS BY VARIOUS PRE-TREATMENT METHODS.
- Authors
Olena, Vasylyshyna; Liubov, Sobolenko
- Abstract
Showing preprocessing cherry fruit of varieties Shpanka and Lotovka by sugar solution with the addition of chitosan or ascorutin. For this cherry fruit kept in 20% sugar solution with the addition of 4% ascorutin or 20% sugar solution with the addition of 1% chitosan for 30 minutes, dried by blowing air and frozen by crumbly at -25°C, packed in plastic bags for up 0.5 kg and stored at -18 °C. By taking for control nontreated of cherry fruit and packed in plastic bags. According to the research, preservation of quality and biological value of frozen fruit cherry preprocessing contributes 20% sugar solution with the addition of 1% chitosan. Thus their antioxidant activity is 27 and 18 mmol/dm³ ascorbic acid content of 17.6 and 20 mg/100g. On the basis of the conducted correlational and regressive analysis is obtained a mathematical model of definition antioxidant activity of fruit cherries.
- Subjects
CHERRIES; FRUIT varieties; FROZEN foods; PRESERVATION of fruit; CHITOSAN
- Publication
Carpathian Journal of Food Science & Technology, 2018, Vol 10, Issue 2, p18
- ISSN
2066-6845
- Publication type
Article