{
  "eprintid": "7557",
  "rev_number": "2",
  "eprint_status": "archive",
  "userid": "4402",
  "dir": "disk0/00/00/75/57",
  "datestamp": "2006-05-09",
  "lastmod": "2009-09-09 13:39:56",
  "status_changed": "2009-08-20 14:30:56",
  "type": "conference_item",
  "metadata_visibility": "show",
  "item_issues_count": "0",
  "doclang": "en",
  "projects": [
    "int_conf_joint2006_10"
  ],
  "confdates": "May 30-31, 2006",
  "conference": "Joint Organic Congress",
  "confloc": "Odense, Denmark",
  "refereed": "never",
  "budget": "0",
  "publicfulltext": "TRUE",
  "presentationtype": "poster",
  "creators": [
    {
      "name": {
        "family": "Gobbi",
        "given": "Serena",
        "honourific": "Dr"
      },
      "id": ""
    },
    {
      "name": {
        "family": "Genna",
        "given": "Angela",
        "honourific": "Dr"
      },
      "id": ""
    },
    {
      "name": {
        "family": "Cerasi",
        "given": "Michela",
        "honourific": "Dr"
      },
      "id": ""
    },
    {
      "name": {
        "family": "Kelderer",
        "given": "Markus",
        "honourific": "Dr"
      },
      "id": ""
    },
    {
      "name": {
        "family": "Senesi",
        "given": "Emilio",
        "honourific": "Dr"
      },
      "id": ""
    }
  ],
  "title": "Influence of cultivar and dipping pre-treatment on quality of minimally processed organically grown apples",
  "ispublished": "pub",
  "subjects": [
    "4processing"
  ],
  "abstract": "Nowadays the demand for fresh or minimally processed fruits and vegetables is increasing but few have organic origin; among all fruits, fresh-cut apples are very much appreciated from the consumers. The aim of this work was to investigate the effect of an anti-oxidant treatment and the influence of cultivar on the quality of minimally processed organically grown apples during shelf-life. Cv Golden Delicious and cv Pink Lady were used, and the anti-oxidant treatment was carried out by dipping the apples in a solution of citric acid 1% and ascorbic acid 0.5%. After washing and core removing, apples were mechanically cut into 8 slices and dipped for 15 min-utes in the anti-oxidant solution. After draining, the excess water was dried with absorbing paper; then the apple slices were packaged in polythene boxes and stored at 3±1°C. Some slices were packaged without previous treatment as a control sample. Chemical and physical parameters were studied after 0, 2, 5 and 7 days of storage. Results showed that both cultivar could be used to obtain high quality fresh-cut products which can be stored at least for 7 days, and the antioxidant treatment had a positive effect in preserving apple characteristics.",
  "date": "2006",
  "date_type": "published",
  "full_text_status": "public",
  "documents": [
    {
      "docid": "5753",
      "rev_number": "1",
      "eprintid": "7557",
      "pos": "1",
      "format": "other",
      "language": "en",
      "security": "public",
      "main": "paper_organic_apple.doc",
      "files": [
        {
          "filename": "paper_organic_apple.doc",
          "filesize": "59904",
          "url": "http://orgprints.org/7557/1/paper_organic_apple.doc"
        }
      ]
    }
  ]
}