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SHELF‐LIFE EXTENSION of MICHIGAN APPLES USING SUCROSE POLYESTER
Author(s) -
CHAI YENLING,
OTT DANA B.,
CASH JERRY N.
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00166.x
Subject(s) - titratable acid , ripening , cultivar , sucrose , food science , shelf life , chemistry , colour difference , horticulture , sensory analysis , significant difference , biology , mathematics , physics , statistics , optics
Golden Delicious, Ida Red and McIntosh apples were treated with the sucrose polyester (SPE) Semperfresh TM , to determine its influence on apple maturity parameters, assess its value to delay ripening and to improve shelf life during cold storage. Apple quality objective and sensory measurements included: Hunter color differences, Magness‐Taylor texture and Kramer Shear Press firmness, soluble solids, total acidity, sensory difference from control and consumer acceptability tests. the influences of Semperfresh on storage quality of the apple cultivars varied. SPE retarded apple ripening as shown by persistence of green tissue colors, and increased tissue firmness and titratable acidity. Soluble solids were not significantly affected by Semperfresh treatments. SPE treated apples exhibited sensory differences when compared to the controls, but SPE treatments did not have the same sensory effects on each cultivar. SPE treatment improved consumer acceptability ratings for Golden Delicious and McIntosh apples, but had no significant improvement for Ida Red apples.