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Apple Cultivar Variations in Response to Heat Treatment and Minimal Processing
Author(s) -
KIM D. M.,
SMITH N. L.,
LEE C. Y.
Publication year - 1993
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.1365-2621.1993.tb06126.x
Subject(s) - cultivar , horticulture , mathematics , biology , biological system
Eleven apple cultivars were subjected to heat treatments at various times and temperatures. Susceptibility to browning during heat treatment and after heat treatment was evaluated. Changes in firmness, respiration rate, soluble solids and acidity of slices prepared with heat treated apples were measured. Incidence of browning was dependent upon cultivar and heating temperature; Liberty, Monroe, RI Greening and Rome were very susceptive, while McIntosh, NY 674 and Empire were less susceptive. Golden Delicious and Delicious showed relative strong tolerance to heat. Apples that received heat treatment at 45°C produced slices with less browning and firmer texture compared to non‐treated apples. The positive effect of heat treatment might help produce high quality minimum processed fruits.