The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage
ABSTRACT The aim of work was to evaluate the influence of using OD on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were frozen up to two humidity levels (75% and 85%, b.h.), using an o...
- Autores:
-
Ayala-Aponte, Alfredo
Cadena-G., Martha Isabel
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2014
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/48929
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/48929
http://bdigital.unal.edu.co/42386/
- Palabra clave:
- Freezing
Osmotic dehydration
Cantaloupe melon
osmodehydrofreezing.
Ingeniería de Alimentos
melón
osmo-congelación
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
| Summary: | ABSTRACT The aim of work was to evaluate the influence of using OD on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were frozen up to two humidity levels (75% and 85%, b.h.), using an osmotic sucrose solution with 55ºBrix, at 27± 0.2ºC. The dehydrated samples were frozen at -40ºC and then stored at -18ºC for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control along the freezing storage time period. The results showed that the treated samples had significantly (p |
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