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

Maintaining quality of fresh-cut apple slices using calcium ascorbate and stored UNDER modified atmosphere

CHIABRANDO, Valentina;GIACALONE, Giovanna
2013

Abstract

Tissue browning and softening are the main concerns associated with fresh-cut apples. In this study, effects of calcium ascorbate and NatureSeal® on quality parameters of apple slices were investigated. Changes in browning, colour, firmness, and enzymatic activity were measured. Results showed that NatureSeal® had significant effect on controlling browning of cut apples because of the maintained higher Lightness values compared to calcium ascorbate samples. NatureSeal® also inhibited surface browning and reduced firmness loss. The application of NatureSeal® could be used to reduce deteriorative processes, maintain quality, and increase the shelf-life of fresh-cut apple stored at 4 °C.
ACTA ALIMENTARIA
42
2
245
255
MINIMALLY PROCESSED APPLES; NUTRITIONAL PROPERTIES; POLYPHENOL OXIDASE; STORAGE
Chiabrando V.; Giacalone G.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/136529
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