Naslov
Influence of Cultivar, Anti-Browning Solutions, Packaging Gasses, and Advanced Technology on Browning in Fresh-Cut Apples During Storage

Autori
Putnik, Predrag ; Bursać Kovačević, Danijela ; Herceg, Korina ; Levaj, Branka

Izvornik
Journal of food process engineering (0145-8876) 40 (2017), 2; 1-11

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
fresh-cut apple browning ; modified atmosphere ; mathematical modeling ; Golden Delicious and Cripps Pink respiration ; CIELab

Sažetak
Objectives were to compare differences in color change (Δ inline image) over shelf-life (SL) for 2 apple cultivars (Golden Delicious, GD ; Cripps Pink, CP) subjected to 5 antibrowning treatments (ABT) (no treatment/control ; ascorbic + citric acid with/without ultrasound ; Ca-ascorbate with/without ultrasound) in presence of normal or modified atmosphere (MA). Plus, to assess influences of respiration rates on Δ inline image for all combinations of cultivars and ABT. Original color of apples was better preserved in MA. The absence of ABT showed highest Δ inline image, while all ABT showed similar change in color regardless of MA application. Browning prevention of ascorbic + citric acid may be improved with application of ultrasound. Production of CO2 oscillated with color change for both cultivars with different ABT. The GD will endure browning better than CP, while Ca-ascorbate was one of the best antibrowning agents. All created mathematical models are freely available in computer simulation (“Anti-browning Apple Calculator – C.A.P.P.A.B.L.E.©” ; apple.pbf.hr or 31.147.204.87).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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