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J. Ponting, R. Jackson, G. Watters (1971)
REFRIGERATED APPLE SLICES: EFFECTS OF pH, SULFITES AND CALCIUM ON TEXTUREJournal of Food Science, 36
Archer Archer (1962)
Firming processed apples with calciumCanner/Packer, 131
REFRIGERATED APPLE SLICES: PRESERVATIVE EFFECTS ASCORBIC ACID, CALCIUM AND SULFITES OF INTRODUCTION AT PRESENT the fresh, refrigerated apple slices as supplied to bakers have a comparatively short life (usually of the order of 2-3 wk). This limits inventories and distances over which the fruit can be shipped and requires frequent intermittent processing of relatively small lots. An earlier paper (Ponting et al., 1971) reported that an alkaline sulfite treatment was more effective than an acidic sulfite treatment for preserving a firm texture in refrigerated apple slices. It was also reported that calcium was very effective in increasing firmness of apple slices treated in an alkaline sulfite bath, and somewhat less effective in an acidic sulfite bath. This report is an extension of the previous paper to include results of experiments on preserving overall quality, especially color, by means of both sulfite-containing and sulfite-free treatments. The latter consist of combinations of ascorbic acid and calcium at various concentrations. It will be shown that such combination treatments make it possible to preserve fresh apple slices for many weeks in refrigerated storage without the use of sulfur dioxide; or, if sulfur dioxide is used, a very low concentration in combination with
Journal of Food Science – Wiley
Published: May 1, 1972
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