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- Title
Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples.
- Authors
Li, Zhihua; Yang, Hanli; Fang, Wenbing; Huang, Xiaowei; Shi, Jiyong; Zou, Xiaobo
- Abstract
The suitability of five apple varieties (Ralls, Qinguan, Fuji, Delicious, and Cattle) for fresh-cut processing was compared based on the evaluation of weight loss, firmness, color, titratable acid (TA), polyphenoloxidase (PPO) activity and peroxidase (POD) activity, and the impact of pulsed electronic field (PEF) on fresh-cut apples' quality was explored. The results showed that the changes to Delicious apples in terms of the color parameter, firmness, and weight loss were comparable to or lower than the other samples, while the TA content was higher than the other samples during storage. Therefore, Delicious was selected for the study of the effects of PEF on fresh-cut apples. By measuring the physicochemical properties and microbiological characteristics within 10 days of storage, it was found that the PPO and POD activity of apples treated with PEF at 3 kV/cm on the 10th day decreased the most, with 44.61% and 36.48% decreases, respectively. In addition, apples treated with 5 kV/cm showed the greatest decrease in malondialdehyde (MDA) content and the number of microorganisms, 63.98%, and 9.17%, respectively. In general, the PEF-treated apples retained a high level of quality. These results suggested that PEF treatment is a promising technology for extending the storage period of fresh-cut apples.
- Subjects
FUJI, Mount (Japan); ELECTRIC fields; POLYPHENOL oxidase; APPLES; PEROXIDASE; APPLE growing
- Publication
Agriculture; Basel, 2023, Vol 13, Issue 5, p929
- ISSN
2077-0472
- Publication type
Article
- DOI
10.3390/agriculture13050929