Evolución de los ácidos orgÁnicos en uva de mesa «Autumn seedless» durante su conservación frigorífica y comercialización
In: Alimentaria, 2004, Heft 350, S. 115-117
academicJournal
- print, 6 ref
Zugriff:
Changes in organic acid composition during cold storage and retail sale period of «Autumn Seedless» table grape over two consecutive seasons were studied. Clusters were harvested at commercial maturity with 19.7 °B for the first and 18.5 °B for the second season. Forced air precooled clusters at 0 0C were stored at 90-95% RH up to 51 days at 0 °C plus a commercial retail sale period of 7 days at 15 °C for the first season and up to 49 days at 0 °C plus 4 days at 15 °C for the second year. Organic acids composition was monitored by HPLC. Total organic acids content showed a similar trend in both seasons, reaching values between 14.5 and 15.5 mg/l. Tartaric acid was the main organic acid found nearly followed by malic acid. Both represented 65 to 70% of total organic acid content. Citric acid was the next important organic acid found in this cultivar with 15 to 20% from the total content. Also malonic, ascorbic, maleic, pantotenic and succinic acids were found. As far as we know, no others studies on organic acids of this cultivar have been published.
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Evolución de los ácidos orgÁnicos en uva de mesa «Autumn seedless» durante su conservación frigorífica y comercialización
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Autor/in / Beteiligte Person: | HERNANDEZ, Francisco Artés ; CALERO, Francisco Artés |
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Zeitschrift: | Alimentaria, 2004, Heft 350, S. 115-117 |
Veröffentlichung: | Madrid: Eypasa, 2004 |
Medientyp: | academicJournal |
Umfang: | print, 6 ref |
ISSN: | 0300-5755 (print) |
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