Two methods of separating sugars and acids of Bartlett pears
were compared to decide upon a working method for later studies
involving identification and quantitation of sugars and acids during
ripening of pears and in the production and storage of pear concentrate.
The first method involved precipitation of acids with...
The purpose of this.investigation was to determine how enzymes and oxygen influence the role ascorbic acid has on pigment degradation and browning during storage for strawberry juice and concentrate.
The ascorbic and dehydroascorbic acid content of blanched and unblanched, nitrogen-treated and air-exposed samples of strawberry juice and concentrate was measured...
This investigation was conducted to study the effects of
blanching and storage temperatures on the color of strawberry
juice and concentrate. Strawberry juice and concentrate (42°βrix)
were prepared from blanched crushed Tioga strawberries. Crushed
strawberries were blanched, in a steam-jacketed kettle, at 70°,
80°, and 90°C for 1 min. Ascorbic...
This study was conducted to evaluate the influence of maturity, mold contamination and variety on the color quality of strawberry wines. Indices for acceptability were determined using instrumental measurements and sensory analysis. Compositional analyses were done on the fully ripe and overripe Benton and Totem strawberries. Included were anthocyanin content,...
Apples growing in New Zealand, Argentina, Mexico, Michigan and
Washington were used to provide the compositional data and to
develop the analytical procedures for the use in verification of
authenticity of apple juices.
High Performance Liquid Chromatography (HPLC) techniques were
applied for glucose, fructose, sucrose, sorbitol, malic, citric,
quinic, shikimic,...
Maintaining the structural integrity of cell walls
largely determines the texture of fruit products during
freezing processes. Strawberries undergo major textural
changes when frozen, and varietal differences in quality
after thawing are not readily predicted from mechanical
and sensory testing of the fresh fruit. The objectives of
this study were...