文章基本信息

标题：A Study on Freezing Preservation of Some Table Grapes
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作者：Rahmi Türk ; Ö. Utku Çopur ; Oğuz Kılıç 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1986
卷号：11
期号：6
出版社：Association of Food Technology, Turkey
摘要：In this work we investigated the possibilities of freezing preservation of Müşküle, Sultana and Irikara table grape varieties. The grape samples were pretreated with the chemicals of 3 antioxidant, 3 antimicrobial and 1 antitranspirant and filled into polyethylene-lined fiberboard containers holding 0.5 kg of fruit before freezing. The samples were frozen at –25 ^oC and stored at –18 ^oC for six months. The freezing rates of Müşküle, Irikara and Sultana varieties were 4.61 mm/h, 4.46 mm/h and 10.9 mm/h respectively. The results and discussion of the general analyses made at the beginning and after storing have been given inside. Enzymatic browning was not seen on the samples of Müşküle variety for 4 hours after thawing. This period was 3 hours for the samples of Sultana. So it was necessary to use up these varieties within these periods. The samples of Irikara variety had a natural fresh grape appearance for a longer period. No beneficial effect of the chemicals used for pretreatment has been seen. Only water loss was slightly lower with the samples treated with the antitranspirant substance.