Preservation of apricot pieces using edible coatings or osmotic solutions and storage under low temperatures

Chatzi, M; Fragopoulou, V; Giannou, V; Tzia, C; Karayiannis, I

dc.contributor.author	Chatzi, M	en
dc.contributor.author	Fragopoulou, V	en
dc.contributor.author	Giannou, V	en
dc.contributor.author	Tzia, C	en
dc.contributor.author	Karayiannis, I	en
dc.date.accessioned	2014-03-01T02:50:52Z
dc.date.available	2014-03-01T02:50:52Z
dc.date.issued	2006	en
dc.identifier.issn	05677572	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/35165
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-37849188392&partnerID=40&md5=c2af89965bf5c6a3075a07ec490e71a9	en
dc.subject	Coating	en
dc.subject	Freezing	en
dc.subject	Fruits	en
dc.subject	Osmotic dehydration	en
dc.subject	Preservation	en
dc.subject	Refrigeration	en
dc.subject.other	Prunus armeniaca	en
dc.title	Preservation of apricot pieces using edible coatings or osmotic solutions and storage under low temperatures	en
heal.type	conferenceItem	en
heal.publicationDate	2006	en
heal.abstract	Two methods for the preservation of apricot pieces of three cultivars ('Goldrich', 'Moniqui', 'Dulcinea') were investigated: i) edible coatings (caseinates-lauric acid, gluten-glycerol, CMC-stearic acid) and cold storage and ii) osmotic dehydration (glucose and raftilose solutions of 61.5%) and frozen storage. Treated samples were examined for their moisture loss, colour and texture-firmness.	en
heal.journalName	Acta Horticulturae	en
dc.identifier.volume	717	en
dc.identifier.spage	373	en
dc.identifier.epage	376	en