@article{Vega-Mercado_Beauchamp de Caloni_Díaz_Cruz_1991, title={Blanching, shelf life and chemical and physical properties of intermediate moisture products from Red Spanish pineapple}, volume={75}, url={https://revistas.upr.edu/index.php/jaupr/article/view/3545}, DOI={10.46429/jaupr.v75i1.3545}, abstractNote={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.}, number={1}, journal={The Journal of Agriculture of the University of Puerto Rico}, author={Vega-Mercado, Humberto and Beauchamp de Caloni, Isabel and Díaz, Noemí and Cruz, José R.}, year={1991}, month={Jan.}, pages={25–36} }