Fresh-cut apples : aspects of respiration, sanitation and storage conditions affecting quality and volatile synthesis /
Rux, Guido,
Fresh-cut apples : aspects of respiration, sanitation and storage conditions affecting quality and volatile synthesis / Guido Rux. - first edition. - Göttingen : Cuvillier Verlag, (c)2022. - 1 online resource (171 pages). - Berliner ökophysiologische und phytomedizinische Schriften ; v.51 .
Includes bibliographies and index.
Intro -- List of publications -- Abbreviations -- List of tables -- List of figures -- 1 Introduction -- 2 Scientific background -- 2.1 PPO-mediated apple tissue browning -- 2.2 Changes in the texture of apple slices -- 2.3 Quality relevant apple constituents -- 2.4 Aroma volatiles (VOCs) -- 2.5 Respiration and ethylene biosynthesis -- 2.6 Microbial spoilage and control strategies -- 3 Respiration and storage quality of fresh-cut apple slices immersed insugar syrup and orange juice -- 1. Introduction -- 2. Materials and methods -- 3. Results and discussion -- 4. Conclusions -- 4 Effects of modified atmosphere and sugar immersion on physiologyand quality of fresh-cut 'Braeburn' apples -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 5 Effects of pre-processing short-term hot-water treatments on qualityand shelf life of fresh-cut apple slices -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 6 Effects of Pre-Processing Hot-Water Treatment on Aroma RelevantVOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 7 General discussion -- 7.1 Impact of processing and storage on physiological parameters -- 7.2 Evaluation of the preservation methods -- 8 Conclusion -- References -- Danksagung -- Declaration -- Eidesstattliche Erklärung.
9783736965645 3736965648
Sanitation.
Electronic Books.
RA425 / .F747 2022
Fresh-cut apples : aspects of respiration, sanitation and storage conditions affecting quality and volatile synthesis / Guido Rux. - first edition. - Göttingen : Cuvillier Verlag, (c)2022. - 1 online resource (171 pages). - Berliner ökophysiologische und phytomedizinische Schriften ; v.51 .
Includes bibliographies and index.
Intro -- List of publications -- Abbreviations -- List of tables -- List of figures -- 1 Introduction -- 2 Scientific background -- 2.1 PPO-mediated apple tissue browning -- 2.2 Changes in the texture of apple slices -- 2.3 Quality relevant apple constituents -- 2.4 Aroma volatiles (VOCs) -- 2.5 Respiration and ethylene biosynthesis -- 2.6 Microbial spoilage and control strategies -- 3 Respiration and storage quality of fresh-cut apple slices immersed insugar syrup and orange juice -- 1. Introduction -- 2. Materials and methods -- 3. Results and discussion -- 4. Conclusions -- 4 Effects of modified atmosphere and sugar immersion on physiologyand quality of fresh-cut 'Braeburn' apples -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 5 Effects of pre-processing short-term hot-water treatments on qualityand shelf life of fresh-cut apple slices -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 6 Effects of Pre-Processing Hot-Water Treatment on Aroma RelevantVOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 7 General discussion -- 7.1 Impact of processing and storage on physiological parameters -- 7.2 Evaluation of the preservation methods -- 8 Conclusion -- References -- Danksagung -- Declaration -- Eidesstattliche Erklärung.
9783736965645 3736965648
Sanitation.
Electronic Books.
RA425 / .F747 2022