MAINTAINING QUALITY OF FRESH-CUT APPLE SLICES USING CALCIUM ASCORBATE AND STORED UNDER MODIFIED ATMOSPHERE

Tissue browning and softening are the main concerns associated with fresh-cut apples. In this study, effects of calcium ascorbate and NatureSeal (R) on quality parameters of apple slices were investigated. Changes in browning, colour, firmness, and enzymatic activity were measured. Results showed that NatureSeal (R) had significant effect on controlling browning of cut apples because of the maintained higher Lightness values compared to calcium ascorbate samples. NatureSeal (R) also inhibited surface browning and reduced firmness loss. The application of NatureSeal (R) could be used to reduce deteriorative processes, maintain quality, and increase the shelf-life of fresh-cut apple stored at 4 degrees C.