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Quality of Minimally Processed Apple Slices from Selected Cultivars
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.tb06127.x
Subject(s) - cultivar , titratable acid , browning , respiration , chemistry , horticulture , food science , botany , biology
Twelve cultivars were prepared as slices and stored 12 days at 2°C. Changes in respiration and quality factors were compared. Initial respiration rates among cultivars varied from 3.5 mL CO 2 /kg/hr in Delicious to 7.6 mL CO 2 /kg/hr in Monroe and decreased rapidly during the first 3 days. Idared, McIntosh, Delicious, and Rome showed relatively low respiration throughout storage. Firmness of slices during storage decreased gradually for 7 days and more rapidly thereafter. Empire, Golden Delicious, and Idared apples showed minimum changes in firmness. Change in color of slices was rapid during the first 3 days. Cortland. Emuire. Golden Delicious. New York 674. and Delicious showed least browning. Titratable acidity, pH, soluble solids, and weight changes during storage were small and varied by cultivar. NY674, Cortland, Golden Delicious, Empire, and Delicious showed more desirable attributes for minimal processing.