期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 10, 期 11, 页码 2081-2091出版社
SPRINGER
DOI: 10.1007/s11947-017-1980-6
关键词
Fresh-cut fruit; Respiration; Minimal processing; Quality
资金
- Georg Forster Postdoctoral Research Fellowship (HERMES) programme from the Alexander von Humboldt Foundation [3.4-ZAF-1160635-GFHERMES-P]
Storing fresh-cut apple slices in suitable fruit juice or sugar syrup is a general practice. However, application of this approach is mainly based on empirical knowledge, while systematic and comprehensive analyses of the relevant effects of this storage technique on keeping quality-related physiological properties of fresh-cut products is still missing. Hence, the aim of this study was to evaluate the impacts of complete immersion of fresh-cut apples in sugar syrup and fruit juice solution on respiratory behaviour and other relevant quality attributes (colour, tissue strength, and soluble solid and acidity). Sugar syrup and pure orange juice showed a high potential to store and protect fresh-cut apples. Results showed that only pure orange juice positively affected the produce quality by preventing browning effects. In addition, sugar syrup of 13.4-20% most effectively prevented browning of apple slices and guaranteed high product quality retention during storage. The application of different liquid media provides a practical means to prevent browning and maintain product quality.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据