Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush

Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush

Fresh strawberries, analyzed for the physicochemical properties, showed average fruit length, width, weight, total soluble solids (TSS), titrable acidity, total sugar, and reducing sugar of 26.27 mm, 24.19 mm 6.33 g, 8.0°Brix, 1.28, 5.25, and 4.26%, respectively. The ascorbic acid and anthocyanin co...

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Bibliographic Details
Main Authors: Sabeera Muzzaffar, Romee Jan, Idrees Ahmed Wani, Farooq Ahmad Masoodi, Mohd Munaff Bhat, Touseef Ahmed Wani, Ghulam Rasool Wani
Format: Article
Language:English
Published: Taylor & Francis Group 2016-12-01
Series:Cogent Food & Agriculture
Subjects:
strawberry
crush
chemical properties
ascorbic acid
anthocyanins
sensory evaluation
Online Access:http://dx.doi.org/10.1080/23311932.2016.1178691

Internet

http://dx.doi.org/10.1080/23311932.2016.1178691

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