Preservation of hermaphrodite and female papaya fruits (Carica papaya L?., Cv Sunrise, Solo group) by freezing: physical, physico-chemical and sensorial aspects |
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Authors: | M Gloria Lobo and M P Cano |
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Affiliation: | (1) Department of Plant Food Science and Technology, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, E-28040 Madrid, Spain e-mail: pcano@fresno.csic.es, ES |
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Abstract: | The physical, physico-chemical and sensorial changes that occur during the freezing and frozen storage of hermaphrodite and
female papaya slices (Carica papaya L., cv Sunrise, Solo group) were studied. Samples were evaluated by panellists throughout a 1-year period of storage at –24°C;
the panellists described the fruit in terms of physico-chemical measurements of texture (firnmess and total pectins content),
colour L, a
L
, b
L
, peroxidase (POD) and polyphenoloxidase (PPO) activities] and flavour/taste soluble solids content, pH, tritatable acidity
and quality index (oBrix/acidity)], and ranked them in order of preference. Desserts prepared from frozen slices of hermaphrodite and female papaya
fruits mixed with orange, lemon and sugar were also evaluated. The freezing process itself did not result in significant changes
in the more commonly assessed quality parameters of texture, colour and flavour/taste. However, during storage at –24°C, changes
in sensorial characteristics occurred that became more evident as storage continued (≤ 9 months). Nevertheless, these quality
changes can be masked by using these papaya slices as an ingredient in fruit products, with frozen female papaya slices being
especially suitable for this purpose.
Received: 1 August 1997 / Revised version: 14 November 1997 |
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Keywords: | Papaya fruit Frozen storage Sensory analysis Instrumental analysis |
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