Relationship of chemical composition to quality in fruit and vegetables for canning

✍ Scribed by D. Dickinson

• Publisher: John Wiley and Sons
• Year: 1959
• Tongue: English
• Weight: 549 KB
• Volume: 10
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740100201

✦ Synopsis

Abstract

The variability in behaviour of different varieties of the same vegetable species when subjected to the canning process is discussed. While practical canning trials afford valuable results in ensuring that varieties grown locally are suitable for the industry, chemical examination can give results more quickly and helps to define optimum maturity which can thus be standardised throughout a series of tests. Examples of direct relationship between the quality attributes of colour, flavour, and texture, and chemical composition have been chosen from among British fruits, peas, beans, celery and tomatoes.