Efecto de la escaldadura en la vida útil y aspectos químicos de los productos de piña de humedad intermedia

Humberto Vega-Mercado; Isabel Beauchamp de Caloni; Noemí Díaz; José R. Cruz

doi:10.46429/jaupr.v75i1.3545

Vol. 75 No. 1 (1991), Articles

Vol. 75 No. 1 (1991)

Blanching, shelf life and chemical and physical properties of intermediate moisture products from Red Spanish pineapple

Articles

https://doi.org/10.46429/jaupr.v75i1.3545

Published 1991-01-01

Humberto Vega-Mercado
Isabel Beauchamp de Caloni
Noemí Díaz
José R. Cruz

Humberto Vega-Mercado

Isabel Beauchamp de Caloni

Noemí Díaz

José R. Cruz

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Vega-Mercado, H., Beauchamp de Caloni, I., Díaz, N., & Cruz, J. R. (1991). Blanching, shelf life and chemical and physical properties of intermediate moisture products from Red Spanish pineapple. The Journal of Agriculture of the University of Puerto Rico, 75(1), 25–36. https://doi.org/10.46429/jaupr.v75i1.3545

Abstract

The effect of blanching on the shelf life and chemical and physical properties of intermediate moisture products of Red Spanish pineapple was analyzed. Fruits were blanched before being immersed in a sucrose syrup containing potassium sorbate and sodium bisulfite. The final pineapple products were packaged in polypropilene bags and stored at room temperature (28° to 30° C) away from direct sunlight. The blanched products were more stable than the non-blanched in terms of shelf life, chemical and physical properties. Shelf life of blanched products exceeded 30 days.

https://doi.org/10.46429/jaupr.v75i1.3545

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Blanching, shelf life and chemical and physical properties of intermediate moisture products from Red Spanish pineapple

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