Work

Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple Slices

Year: 2002

Type: article

Abstract: ABSTRACT: Fruit maturity is a determinative factor in maintaining the original color and, to a greater extent, the texture of minimally processed fresh‐cut apple slices. Mature‐green apples (because of their lower respiration and ethanol formation) were the most suitable to process for extending post‐cutting‐quality shelf life. Sliced apples processed at an earlier stage of ripeness, but dipped in a solution of ascorbic acid (C 6 H 8 O 6 ) and calcium chloride (CaCl 2 ) and stored under 100% N 2 , preserved their original color with minor changes. However, these processing and packaging treatments could not effectively prevent the apple slices from softening, and apple flesh underwent a progressive loss of firmness from 8.0 to 4.8 N.

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.2002.tb08752.x

Authors: R.C. Soliva‐Fortuny, G. Oms‐Oliu, O. Martín‐Belloso

Institution: Universitat de Lleida

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W2116052506

FWCI: 5.302

Cites: 25

Cited by: 142

Related to: 10