SHELF-LIFE OF FRESH-LIKE READY-TO-USE DICED SQUASH |
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| Authors: | SARA INÉ S ROURA,MARÍ A DEL ROSARIO MOREIRA,CARLOS ENRIQUE DEL VALLE |
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| Affiliation: | Grupo de Investigación en Ingeniería en Alimentos Facultad de Ingeniería;Universidad Nacional de Mar del Plata (UNMDP) Juan B. Justo St. 4302 7600 Mar del Plata Buenos Aires, Argentina |
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| Abstract: | The shelf-life of fresh-like ready-to-use diced squash during storage for 16 days at 10–12C and 95% of relative humidity was investigated. The ascorbic acid (AA) content, moisture, soluble solid content, titratable acidity, pH, weight loss and microbiological counts were determined. At the end of storage, a 1.5% weight loss was observed. Water content did not show significant changes during storage. The soluble solids content and the Brix/titratable acidity ratios increased during storage, following a linear correlation. The evolution of AA content followed a 2° polynomial correlation, with a maximum between 7–9 days of storage and a final value of 17 mg AA/100 g of fresh weight. The total microbial count increased continuously throughout storage but showed an acceptable level until day 10. |
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