ORGANIC SWEET CHERRY DEHYDROFREEZING AND QUALITY: CULTIVAR SELECTION BRIDGED WITH INNOVATIVE TECHNOLOGY

S. Gobbi, G. Bertolo, A. Maestrelli, D. Torreggiani
Four cultivars of organic sweet cherry were considered in this work. The influence of both a steam and an osmo-blanching step applied to fruit halves before freezing, on colour and on radical-scavenging activity related to the recovery of total phenols and anthocyanins was studied. A 60% (wt/wt) glucose-fructose mixture (2:1) was used for the osmo-blanching, carried out at 87°C for 3 min. Fruit blanching induced a significant recovery increase of total anthocyanins, with a consequently significant increase of radical-scavenging activity. Osmo-blanching proved to be more effective than steam-blanching in ‘Adriana’.
Gobbi, S., Bertolo, G., Maestrelli, A. and Torreggiani, D. (2010). ORGANIC SWEET CHERRY DEHYDROFREEZING AND QUALITY: CULTIVAR SELECTION BRIDGED WITH INNOVATIVE TECHNOLOGY. Acta Hortic. 873, 185-190
DOI: 10.17660/ActaHortic.2010.873.18
https://doi.org/10.17660/ActaHortic.2010.873.18
blanching, total phenols, anthocyanins, radical-scavenging activity, colour
English

Acta Horticulturae