Effect of the Combination of Freezing and Packaging in an Acid Solution on the Stability of Arbutus Unedo L. Fruits
Unknown authors
Abstract
The exploitation of Arbutus unedo L., a wild fruit, remains relatively limited due to its sensitivity and the dearth of information regarding its conservation methods.This study undertook a comprehensive examination of two preservation techniques: acid packaging utilizing a concentration of 3/4 acetic acid and freezing at -2°C over a span of 180 days.The research revealed that the 3/4 acetic acid concentration in packaging notably contributed to a significant reduction in pH and an elevation in titratable acidity when compared to packaging with a concentration of 1/2 acetic acid.However, it was observed that the increase in total aerobic mesophilic flora remained relatively insignificant in contrast to the control group.Simultaneously, an enhancement in fruit acidity was noted following the packaging process.Moreover, the preservation utilizing 1/2 acetic acid in packaging demonstrated favorable outcomes in terms of physico-chemical and organoleptic parameters of the Arbutus unedo L. fruit.Consequently, the amalgamation of packaging containing 1/2 acetic acid along with freezing at -2°C emerges as a pragmatic and cost-effective approach for preserving Arbutus unedo L. fruits.