The principal objectives of this programme are to produce a mixture of ready-to-use fruits for :
1. diversification of the range provided by the sector of fruits and vegetables so as to integrate fruits within the range of prepared desserts;
2. to meet the demand of the consumer for ready to use products, while respecting taste qualities, nutritional and safety of the fresh product;
3. usage of fruits which have minor blemishes while maintaining satisfactory quality of the finished products.
Research was carried out in order to produce a mixture of ready to use fruits for diversification of the range to integrate within the range of prepared desserts;
to meet consumer demand for ready to use products;
usage of fruits which have minor blemishes.
Detailed data have been gathered on the cohice of variety of fruit. After the first year, repetition of the tests provide a fuller picutre of the effect of long term storage on the subsequent behaviour of the product after manufacture. Basic knowledge has been acquired of the individual fruits, but it was necessary to study the changes in the salad and the interactions between the fruits.
An attempt was made to calculate an index for the changes in the salad. The taster detected off flavours after 5 to 7 days at 4 C. However, biochemical tests revealed no significant change in any individual parameter. A change in the yeast flora was observed and this, no doubt, releases certain off flavours before any deterioration in the product.
Often, this yeast flora is due to recontamination. Consequently, hygiene at the manufacutre stage is fundamental.
The principal results from the research are that:
apples and kiwi fruit for use in fruit salads must be carefully stored (in controlled atmospheres);
the principal change in quality is the release of off flavours, probably generated by yeasts (it is essential to control this phenomenon);
sliced apples alone can be marketed under clearly defined conditions (absence of oxygen and use of ascorbic acid) and the same criteria must be applied for selection of the raw materials.
The principal objectives of this study are to produce a mixture of ready-touse fruits for:
- diversification of the range provided by the sector of fruits and vegetables so as to integrate fruits within the range of prepared desserts; - to meet the demand of the consumer for ready to use products, while respecting taste qualities, nutritional and safety of the fresh product; - usage of fruits which have minor blemishes while maintaining satisfactory quality of the finished product.
Organisation of the work - 4 stages
Definition of the characteristics of fruits necessary for manufacture of the product: this first step consists of determining a number of parameters which should be determinants of the quality maintenance of the finished product. The work should be carried out on the three principal fruits in collaboration with industry (4 partners -> COVIAL) which will detect the research.
- Study of varietal behaviour to these criteria. Suitability of each variety to the process
- Study of the influence of method and period of conservation on the characteristics defined in theme 1
- Sanitary control and organoleptic test.
More basic research will be carried out:
- to characterise the state of fruits and their physico-chemical and microbial make-up and to link up the results
- identification of the factors which play a role in the decay process
This concerns various researches which might be carried out at different times during the programme, from the end of stage 1:
- study of processing residues and what becomes of them in the product - definition of grading tests of the primary product as a function of the results of stage 1
- alternative fruits (exoctic, red fruits)
- sensorial appreciation of finished product.
Feasibility of an industrial process with a view to future industrial application.
Funding SchemeCSC - Cost-sharing contracts