期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：1999
卷号：17
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：It is studied a sequence of combined methods to assess their influences on the shelf-life of melon minimally processed. After blanching followed by osmotic treatment in different concentrations of SO2, sorbic acid, calcium chloride and citric acid to pH 3.0, samples were packed in poliethylene bags and heat-treated in water (100 °C) for 1 minute. During storage, samples were analyzed concerning microbiological and physical-chemical characteristics according to the ICMSF and the AOAC recommendations. Althought the results revealed that the used technology allowed a 120-day storage period for melon, the high depletion of vitamin C levels denotes a need of optimization in the process.
