EFFECTS OF SUCROSE POLYESTER COATING ON FRUIT-QUALITY OF APRICOTS (PRUNUS-ARMENAICA (L))

1995-04-01
Mature apricots were coated with different concentrations of a mixture containing sucrose polyesters (Semperfresh(TM) fruit coating) to determine the effect of that coating on shelf-life, post-storage life and quality of apricots. Respiration rates, weight loss, colour change, variations in soluble solids, ascorbic acid content, titratable acidity and pH of apricots were effectively reduced by both the 10 g litre(-1) and 15 g litre(-1) concentrations during ambient storage. After 10 days of cold storage both concentrations caused firmer fruit, higher pH, titratable acidity, soluble solids and ascorbic acid.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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Citation Formats
S. G. Şümnü, “EFFECTS OF SUCROSE POLYESTER COATING ON FRUIT-QUALITY OF APRICOTS (PRUNUS-ARMENAICA (L)),” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, pp. 537–540, 1995, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48357.