Naslov
Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage

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

Izvornik
Journal of food processing and preservation (0145-8892) E13288 (2017); 1-12

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

Ključne riječi
Fresh cut ; Apple ; Antibrowning solutions ; Ultrasound ; Color changes ; Storage

Sažetak
This study identified optimal apple cultivars and antibrowning treatments with/without ultrasound for fresh-cut processing with minimal color changes observed during storage. Color changes (DEa ; b) were evaluated for various apple cultivars (Idared, Golden Delicious, Gala, Gloster, Cripps Pink, Braeburn, and Fuji) treated with different antibrowning solutions (ascorbic1citric acid ; ascorbic acid1NaCl ; NaCl, citric acid, and Ca-ascorbate) with/without ultrasound during storage of 24 hr. Also, sensory evaluation was conducted to assess the acceptability of treated apples. The effectiveness of antibrowning treatments with or without ultrasound were determined as negative effect on DEa ; b and browning index over the storage. The best apples were Cripps Pink and Golden Delicious, and solutions were Ca-ascorbate and ascorbic1citric acid. In combination with ultrasound, the best solution was Ca-ascorbate. Exposure to ultrasound confirmed the best suitability of Ca-ascorbate and Cripps Pink for fresh-cut, while implying that longer periods of exposure might be beneficial for prevention of browning in fresh-cut apples.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA