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Relationship of chemical composition to quality in fruit and vegetables for canning
Author(s) -
Dickinson D.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100201
Subject(s) - flavour , chemical composition , composition (language) , maturity (psychological) , quality (philosophy) , texture (cosmology) , mathematics , food science , horticulture , biology , chemistry , computer science , artificial intelligence , psychology , linguistics , developmental psychology , philosophy , organic chemistry , epistemology , image (mathematics)
Abstract The variability in behaviour of different varieties of the same vegetable species when subjected to the canning process is discussed. While practical canning trials afford valuable results in ensuring that varieties grown locally are suitable for the industry, chemical examination can give results more quickly and helps to define optimum maturity which can thus be standardised throughout a series of tests. Examples of direct relationship between the quality attributes of colour, flavour, and texture, and chemical composition have been chosen from among British fruits, peas, beans, celery and tomatoes.