Browning characteristics of fresh-cut ‘Tsugaru’ apples as affected by pre-slicing storage atmospheres
Hun-Sik Chung and Kwang-Deog Moon
Food Chemistry, Volume 114, Issue 4, 15 June 2009, Pages 1433-1437
2009
บทคัดย่อ
The change in browning characteristics of the slices processed from ‘Tsugaru’ apples stored at 0 °C for 5 months under controlled atmosphere (CA, 1 kPa O2 + 1 kPa CO2, 3 kPa O2 + 3 kPa CO2) or air has been investigated for 5 days at 20 °C. Respiration and ethylene production of the slices from apples stored in CA were retarded. Electrolyte leakage and browning index were lower in the slices from apples stored under CA than air. Vitamin C and phenolic contents in the slices from apples stored under air were maintained at higher level compared to the slices from apples stored under CA. Polyphenol oxidase activity in the slices was not affected by pre-slicing storage atmospheres. Therefore, the atmospheres of pre-slicing storage affected browning development in fresh-cut products of ‘Tsugaru’ apples and browning was found to be correlated with the levels of electrolyte leakage and phenolic compounds.