INFLUENCE OF CHEMICAL TREATMENT ON QUALITY OF CUT APPLE (cv. JONAGORED)
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TLDR
In this paper, the quality of a new variety of apple, "Jonagored", after peeling and cutting was evaluated during ten days of storage in air at 4C, and the objective was to evaluate the shelf-life of apple cubes by detecting the limiting parameter and to test the influence of different chemical dips on the cut apple quality with the aim of extending shelf life.Abstract:
The quality of a new variety of apple, 'Jonagored', after peeling and cutting was evaluated during ten days of storage in air at 4C. The objective was to evaluate the shelf-life of apple cubes by detecting the limiting parameter and to test the influence of different chemical dips on the cut apple quality with the aim of extending shelf-life. Color, i. e. browning at the cut surface, was found to be the critical quality parameter determining the shelf-life of the cut apple to less than three days. There were no significant differences between the dip treatments in measurements of CIE values. When apple cubes were treated with ascorbic acid, ascorbic acid plus calcium chloride or ascorbic acid plus calcium chloride and citric acid, the 0.75% ascorbic acid dip was found to be the most effective preservation treatment in terms of reducing color change of the cut surface. Both 0.75% ascorbic acid and 0.75% ascorbic acid plus 0.75% calcium chloride inhibited the loss of firmness of apple cubes. When citric acid was added to the dip treatment, there were color changes similar to those of the control.read more
Citations
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New advances in extending the shelf-life of fresh-cut fruits: a review.
TL;DR: In this paper, the most significant contributions regarding preservation of fresh-cut fruits without a significant modification of its sensorial properties and provides an overview about the last published advances are reviewed.
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Edible Coatings for Fresh-Cut Fruits
TL;DR: Edible coatings can be used to help in the preservation of minimally processed fruits, providing a partial barrier to moisture, oxygen and carbon dioxide, improving mechanical handling properties, carrying additives, avoiding volatiles loss, and even contributing to the production of aroma volatile.
Journal ArticleDOI
Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review
Gemma Oms-Oliu,Ma Alejandra Rojas‐Graü,Laura Alandes González,Paula Varela,Robert Soliva-Fortuny,Mª Isabel Hernando Hernando,Isabel Pérez Munuera,Susana Fiszman,Olga Martín-Belloso +8 more
TL;DR: In this article, the authors present some recent advances for the maintenance of fresh-cut fruit quality with respect to the use of chemical compounds, including plant natural antimicrobials and antioxidants, as well as calcium salts for maintaining texture.
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Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents
TL;DR: In this article, the effect of edible coatings in combination with antibrowning agents on minimally processed apple slices was studied during storage at 3°C for 2 weeks, and the results showed that WPC (5.5g/100mL) containing ascorbic acid plus CaCl 2 (1g/ 100mL) was the most effective preservation treatment in terms of sensory quality after 2 week.
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Inhibitory effects of various antibrowning agents on apple slices
TL;DR: A comprehensive study to evaluate the relative antibrowning activity of 36 known compounds was conducted in this article, where five chemical groups, including carboxylic acids, ascorbic acid derivatives, sulfur containing amino acids, phenolic acids and other miscellaneous compounds were tested on apple slices under the same conditions.
References
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Journal ArticleDOI
Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
M.Y. Coseteng,Chang Yong Lee +1 more
TL;DR: In this paper, high performance liquid chromatography analysis of the phenolics in apples showed that the types of phenolic compounds in all cultivars were similar and that no one particular compound could account for the differences observed in browning.
Role of calcium in prolonging storage life of fruits and vegetables
TL;DR: In this paper, the effect of Ca infiltration on ascorbic acid content and on ethylene and carbon dioxide evolution in apples is presented, and a conceptual model on how Ca deficiency may lead to physiological disorders in fruits and vegetables is illustrated.
Journal ArticleDOI
Measurement of Enzymatic Browning at Cut Surfaces and in Juice of Raw Apple and Pear Fruits
TL;DR: Reflectance procedures were developed to measure the extent of enzymatic browning at cut surfaces and in the raw juice of apple and pear fruits as mentioned in this paper, and the suitability of these procedures for evaluating the effectiveness of browning inhibitors was demonstrated with SO2 and ascorbic acid treatments.