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Physico-chemical quality parameters and overall quality index of apple during storage

✍ Scribed by Shyam Narayan Jha, D. R. Rai, Rajiv Shrama

Book ID
115502631
Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
216 KB
Volume
49
Category
Article
ISSN
0022-1155

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The stability of apple puree at different constant temperatures (-18 "C, 4 "C, 20 "C, 50 "C and 60 "C) was studied within the period of 30 days. During this time changes in the samples of apple puree, which was stored at variable temperature, were determined as well. The content of ascorbic acid, th