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The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage

Ayala-Aponte, Alfredo and Cadena-G., Martha Isabel (2014) The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage. Dyna; Vol. 81, núm. 186 (2014); 81-86 DYNA; Vol. 81, núm. 186 (2014); 81-86 2346-2183 0012-7353 .

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URL oficial: http://revistas.unal.edu.co/index.php/dyna/article...

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ABSTRACT The aim of work was to evaluate the influence of using OD on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were frozen up to two humidity levels (75% and 85%, b.h.), using an osmotic sucrose solution with 55ºBrix, at 27± 0.2ºC. The dehydrated samples were frozen at -40ºC and then stored at -18ºC for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control along the freezing storage time period. The results showed that the treated samples had significantly (p, The aim of work was to evaluate the influence of using osmotic dehydration (OD) on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were dehydrated up to two humidity levels (75 and 85%, w.b.), using an osmotic sucrose solution with 55°Brix, at 27± 0.2ºC. The dehydrated samples were frozen at -40°C and then stored at -18°C for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control duringthe frozen storage time. The results showed that the treated samples had significantly (p < 0.05) lower DL, V, and ΔE, compared to the untreated ones along the freezing process. The firmness was significantly (p < 0.05) greater in treated samples. The quality of osmotictreated samples was higher than non-treated ones. However, treated samples with a lower content of humidity (75%, w.b.) showed greater firmness and lower loss in color and volume.

Tipo de documento:Artículo - Article
Información adicional:Derechos de autor reservados
Palabras clave:Freezing, Osmotic dehydration, Cantaloupe melon, osmodehydrofreezing., Ingeniería de Alimentos, melón, osmo-congelación
Unidad administrativa:Revistas electrónicas UN > Dyna
Código ID:42386
Enviado por : Dirección Nacional de Bibliotecas STECNICO
Enviado el día :13 Septiembre 2014 09:17
Ultima modificación:27 Noviembre 2017 22:13
Ultima modificación:27 Noviembre 2017 22:13
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