Andere Kunden interessierten sich auch für
![Volume II. Cantaloupe]( "Volume II. Cantaloupe")
Volume II. Cantaloupe28,99 €![Volume I. Cantaloupe]( "Volume I. Cantaloupe")
Volume I. Cantaloupe28,99 €![Studies On Cantaloupe Root Rot Disease]( "Studies On Cantaloupe Root Rot Disease")
Studies On Cantaloupe Root Rot Disease39,99 €![Volume I. Cantaloupe]( "Volume I. Cantaloupe")
Volume I. Cantaloupe29,99 €![Band II. Cantaloup-Melone]( "Band II. Cantaloup-Melone")
Band II. Cantaloup-Melone39,90 €![Band I. Cantaloupe]( "Band I. Cantaloupe")
Band I. Cantaloupe39,90 €![Technological Studies on Some Fruit Products]( "Technological Studies on Some Fruit Products")
Technological Studies on Some Fruit Products46,99 €
In all over the world, cantaloupe is one of the most popular vegetables, but maintaining it throughout distribution is difficult. So that, some interesting functional products such as fresh-cuts and juices could be developed. In these products, the effect of cold storage at 5±0.5°C under air atmosphere, heat treatment and concentration under vacuum were evaluated. In all treatments, the increases were recorded for color, total soluble solids (TSS) and pH values. Concerning fresh-cuts stored at 5±0.5°C for 7 days and heat treated juice, there are no pronounced changes in the values of ascorbic acid, beta-carotene and sensory evaluation .On contrary, the samples which stored at 5±0.5°C for 14 days and concentrated juice under vacuum recorded a decreases in firmness, acidity, pectin substances, phenol compounds and ascorbic acid than untreated samples. For most treatments, flavor compounds and microbial analyses were in an acceptable limits.