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Abstract

The U. S. market for table-ready prepared fruit and vegetable products, such as fruit segments, slices, cut fruit and pieces is expanding. The vacuum infusion technique makes possible protection of cut and peeled surfaces using natural enzymes, edible coatings. antioxidants and/or nutrients to preserve natural qua 1ity attributes such as color, texture, nutrients and flavor. Infusion of pectinases has been used to separate peel, albedo and rag from grapefruit and oranges. The technique was also used to add color and nutrients. Applied to mango, papaya, pineapple, peach, apple and carambola slices and peeled fruit pieces, it will help preserve them for marketing.

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