ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Procedures designed to improve fruit firmness of overripe strawberry fruit originally designated for the fresh market were investigated. The firmness of ‘Cardinal’ strawberries was increased by soaking or vacuum infiltrating in 1 or 2% Ca lactate solutions. Calcium lactate was more effective in firming sliced than whole fruit. Thermally processed fruit benefited more from calcium absorption than did the frozen, thawed fruit. Whole fruit firmness was increased by the vacuum infiltration of Ca lactate. There was little increase in firmness of the sliced fruit when the calcium was vacuum infiltrated as compared to a soak treatment with no vacuum. There were slight but significant differences among treatments on all quality attributes tested. However, these quality differences would have no commercial importance.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb11138.x
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