MINIMUM INHIBITORY CONCENTRATION OF GINGER, SORBIC ACID AND CLOVES ON SOME MOLDS ISOLATED FROM FURA AND THE EFFECT OF THE CONCENTRATION ON FURA DURING STORAGE

The effect of addedL-ascorbic acid, and

The effect of addedL-ascorbic acid, and sodium chloride on the change in concentration of some volatiles in pressurised peach homogenate during storage

✍ Sumitani, Hidenobu; Suekane, Sachiko; Nakatani, Aya; Tatsuka, Kiyoaki 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 273 KB 👁 2 views

White peach (Prunus persica L cv Yamane) homogenates with sugar (20%), or with sugar (20%) and/or L-ascorbic acid (0É1%) and/or sodium chloride (0É5%), were packed in plastic bottles, pressurised (400 MPa, 20¡C, 10 min), and then stored at 0 and 25¡C for various periods. The headspace volatiles whic