- -

Effect of postharvest storage conditions on the colour and freshness parameters of raw honey

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Effect of postharvest storage conditions on the colour and freshness parameters of raw honey

Show simple item record

Files in this item

dc.contributor.author Visquert Fas, Mario es_ES
dc.contributor.author Vargas, Maria es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.date.accessioned 2017-06-15T07:39:09Z
dc.date.available 2017-06-15T07:39:09Z
dc.date.issued 2014-01
dc.identifier.issn 0950-5423
dc.identifier.uri http://hdl.handle.net/10251/82869
dc.description.abstract [EN] The influence of temperature (25, 30, 35 and 40 degrees C) and storage time (up to 62 or 104days) on colour; hydroxymethyl furfural (HMF) content; and diastase index (ID) of citrus, rosemary, eucalyptus, polyfloral and honeydew honey was evaluated. Decreases in luminosity, whiteness index, hue and chroma with the increase in temperature and storage time were observed to different extents depending on the botanical origin of the honey. At all temperatures, the highest values of chromatic parameters throughout the whole period of storage corresponded to citrus honey. Honeydew honey showed the lowest values and the fewest colour differences. Principal component analysis explained 89% of the variations. PC1 (73%) separated honey types at lower temperatures in terms of colour parameters. PC2 (16%) described variations in HMF and ID in relation to storage conditions. Honey type had a much greater influence on HMF, ID and colour than storage conditions. The evaluated postharvest treatments did not alter the characteristic colour of each type of honey as long as the commercial requirements for freshness parameters were met. es_ES
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof International Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Colour es_ES
dc.subject Honey es_ES
dc.subject Postharvest es_ES
dc.subject Quality. es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of postharvest storage conditions on the colour and freshness parameters of raw honey es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.12296
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Visquert Fas, M.; Vargas, M.; Escriche Roberto, MI. (2014). Effect of postharvest storage conditions on the colour and freshness parameters of raw honey. International Journal of Food Science and Technology. 49(1):181-187. doi:10.1111/ijfs.12296 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1111/ijfs.12296 es_ES
dc.description.upvformatpinicio 181 es_ES
dc.description.upvformatpfin 187 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 49 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 253670 es_ES
dc.identifier.eissn 1365-2621


This item appears in the following Collection(s)

Show simple item record