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TEXTURE MODIFICATION OF PROCESSED APPLE SLICES BY A POSTHARVEST HEAT TREATMENT
Author(s) -
LIDSTER P. O.,
TUNG M. A.,
GARLAND M. R.,
PORRITT S. W.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03430.x
Subject(s) - postharvest , titratable acid , softening , malus , flavor , chemistry , preharvest , food science , calcium , horticulture , cold storage , materials science , biology , composite material , organic chemistry
Exposure of Spartan apples ( Malus pumila Mill) to 38°C for 6 days immediately after harvest resulted in a significant reduction in softening during 4 months cold storage. The heat treatment significantly depressed titratable acidity but did not affect soluble solids levels. After 6 months cold storage the apples were prepared as thermally processed slices in retort pouches which were stored at 37° C for 16 wk before product quality was evaluated. Both shear force determinations and sensory analysis revealed that the postharvest heat treatment resulted in significantly firmer apple slices. Calcium dipping as a preprocess treatment also significantly increased apple firmness but control apple slices with calcium added were only as firm as heat‐treated slices without added calcium. Color of the processed slices was slightly affected by the heat treatment but the flavor was not. The sensory panelists significantly preferred the 38°C postharvest heat‐treated processed apple slices overall.