AbstractGood quality candied citron was obtained from frozen pulp to which different blanching treatments had been given. Freezing citron without blanching gave the softest product. Frozen citron cubes blanched for 1/2 min in water at 170° F (76.7° C) gave a candied product with similar characteristics to the one obtained by fermenting the fresh fruit. The greatest destruction in green pigments is observed in the frozen pulp given no treatment, and in the pulp blanched in water and CaCl2 solution for a period of 3 min. Freezing citron means considerable savings in storage space, shipping costs, and salt.
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