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Preservation of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage

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Abstract

Quinces (Cydonia oblonga, Miller) have a crucial economic value owing to their demand as jams or compote, and their high vitamin and fiber content. A preservation method for extending the shelf life of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage was designed in this study. The ascorbic acid content, firmness, total sugar, pH, titratable acidity, respiration rate, soluble solids, weight, total humidity, mold, yeast, and total mesophilic aerobic bacteria count were monitored. It was found that the triple combination of Semperfresh, ascorbic acid and cold storage provides high microbial, chemical and sensorial qualities for the quinces, leading to an extension in shelf life when compared with untreated quinces.

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Acknowledgements

I would like to thank Levent Bayindirli and Aytekin Güler for providing extra support in the Food Engineering Department of the Middle East Technical University, Ankara, Turkey.

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Authors and Affiliations

  1. Department of Biology, Faculty of Arts and Sciences, Abant Izzet Baysal University, 14280, Bolu, Turkey

    Seyhun Yurdugül

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  1. Seyhun Yurdugül
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Correspondence to Seyhun Yurdugül.

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Yurdugül, S. Preservation of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage. Eur Food Res Technol 220, 579–586 (2005). https://doi.org/10.1007/s00217-005-1153-0

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  • DOI: https://doi.org/10.1007/s00217-005-1153-0

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