COMBINED TECHNIQUES FOR DICED-FRUITS STAB ILIZATION

The aim was to obtain diced Fruit, with organoleptic and nutritional c haracteristics as similar as possible to that of the fresh raw materia l, but with a relatively long shelf-life and the convenience required to have a snack. By using diced yellow peach, thermal treatments in is otonic sugar solutions, surface treatments with proteolytic enzymes, p ackaging in MA, and chilled storage were applied. For these treatments , the stabilization effects as well as the adverse ones on the Fruit o rganoleptic characteristics were assessed. Results obtained suggest th at it could be possible to obtain the desired Final product, by using in a combined way several mild and easy to apply preservation techniqu es.