Suitability for minimal processing of non-melting clingstone peaches

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dc.bibliographicCitation.endpage926es_ES
dc.bibliographicCitation.issue4es_ES
dc.bibliographicCitation.stpage819es_ES
dc.bibliographicCitation.titleInternational Journal Of Food Science & Technologyen
dc.bibliographicCitation.volume46es_ES
dc.contributor.authorGonzález Buesa, Jaimees_ES
dc.contributor.authorArias, Estheres_ES
dc.contributor.authorSalvador, María Luisaes_ES
dc.contributor.authorOria, Rosaes_ES
dc.contributor.authorFerrer-Mairal, Anaes_ES
dc.date.accessioned2024-02-09T12:44:04Z
dc.date.available2024-02-09T12:44:04Z
dc.date.issued2011es_ES
dc.date.updated2024-02-09T11:46:21Z
dc.description.abstractP>Clingstone non-melting peach cultivars (Prunus persica L. Batsch) are used primarily for canning, but their processing as fresh-cut products is also of interest. Four clingstone peach cultivars ('Andross', 'Babygold 8', 'Calante' and 'Romea') were evaluated for their suitability for minimal processing (washing, peeling and slicing) followed by storage for 9 days at 4 degrees C in a modified atmosphere using microperforated films. Romea cultivar, which has low polyphenol oxidase (PPO) enzymatic activity, proved to be the most suitable cultivar for minimal processing, given its lower degree of browning as well as the results from a sensory evaluation. Maturity indicators varied slightly during storage at a different degree depending on cultivars. We have found that PPO activity and browning potential are adequate indicators for surface browning in fresh-cut non-melting peaches.en
dc.description.sponsorshipLos autores agradecen al INIA ‘Plan Específico para Teruel’ (España) por proporcionar el apoyo financiero para el estudio (Proyecto PET 2007-009-C05-03).es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationGonzález‐Buesa, J., Arias, E., Salvador, M. L., Oria, R., & Ferrer‐Mairal, A. (2011). Suitability for minimal processing of non‐melting clingstone peaches. International Journal of Food Science & Technology, 46(4), 819-826. https://doi.org/10.1111/j.1365-2621.2011.02572.x
dc.identifier.issn09505423
dc.identifier.urihttp://hdl.handle.net/10532/6888
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.1111/j.1365-2621.2011.02572.xes_ES
dc.relation.urihttps://doi.org/10.1111/j.1365-2621.2011.02572.xes_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 3.0 Spaines_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject.agrovocEmpaquetado en atmósfera controladaes
dc.subject.agrovocProcesamiento mínimo (de alimentos)es
dc.subject.agrovocDuraznoes
dc.subject.agrovocFenoles
dc.subject.agrovocPolifenol oxidasaes
dc.subject.otherATMOSPHERE
dc.subject.otherBROWNING INHIBITION
dc.subject.otherCultivars
dc.subject.otherFresh-cut peach
dc.subject.otherMinimal processing
dc.subject.othermodified atmosphere packaging
dc.subject.otherNECTARINE SLICES
dc.subject.otherpeaches
dc.subject.otherPHENOLIC-COMPOUNDS
dc.subject.otherPhenols
dc.subject.otherpolyphenol oxidase
dc.subject.otherpolyphenol oxidase activity
dc.subject.otherQuality
dc.subject.otherStorage
dc.subject.otherVegetables
dc.titleSuitability for minimal processing of non-melting clingstone peachesen
dc.typearticle*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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