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Effect of Quality Change of 'Fuji' Apple by Pressure Cooling  

Park Hyung-Woo (Korea Food Research Institute)
Kim Sang-Hee (Korea Food Research Institute)
Cha Hwan-Soo (Korea Food Research Institute)
Kim Yoon-Ho (Korea Food Research Institute)
Choi Jee-Young (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.13, no.4, 2006 , pp. 427-431 More about this Journal
Abstract
The research was conducted to measure the effect of pressure cooling of 'Fuji' apple during of 24 weeks. Weight loss in pressure cooling was lower than control at 24th week, and firmness in pressure cooling was higher than control. Titratable acidity in control and pressure cooling was 0.0823% 0.1103% in 24 weeks, respectively. Soluble solid content (SSC) in pressure cooling were higher than control. Decayed rate in control and pressure cooling was 46.4% 34.5% in 24 weeks, respectively. Total ascorbic acid contents were decreased in control and pressure cooling during 24 weeks. Therefore, it could be suggested that pressure cooling is more effective than control in storage of 'Fuji' apple.
Keywords
storage; apple; pressure cooling;
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