Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 111, Issue -, Pages 126-131Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2015.08.005
Keywords
Fresh-cut; Apples; UV-C; Citric acid; Quality
Categories
Funding
- National Key Technologies R & D Program of China [2012BAD29B06]
- National Natural Science Foundation of China [31471923]
- Scientific Research Projects by Liaoning Province Education Administration [L2014537]
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The aim of this study was to evaluate the effect of 0.5% citric acid (CA), UV-C alone, and their combination (CA + UV) on native microflora survival, phenolic composition, browning, firmness and weight loss of fresh-cut 'Fuji' apples during refrigerated storage. Results showed that CA, UV alone and UV + CA had no significant effect on the firmness and total phenolic content but increased the polyphenol oxidase activity of fresh-cut apples. CA alone aggravated the browning and increased the weight loss of fresh-cut apples, while UV or UV + CA treatment significantly decreased the occurrence of browning reactions and reduced the weight loss as compared to control. The bacterial count of fresh-cut apples were reduced by 1.5, 2.1 and 2.6 log CFU/g after treatment with CA, UV and CA + UV, respectively. All these treatment retarded the microbial growth during storage and CA + UV treatment maintained the lowest growth rate among all treatment samples. Furthermore, the content of chlorogenic acid, (-) epicatechin, (+) catechin and caffeic acid in CA + UV treated sample was higher than the control after 15d storage. Overall, these results suggest that CA + UV might be applied as an effective and safe preservative for fresh-cut apples. (C) 2015 Elsevier BY. All rights reserved.
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