Effect of 100 kPa O 2 pretreatments time on physiology and quality of vacuum packed and coated fresh‐cut apples

This research used different 100 kPa O 2 pretreatments time (0, 2, 4, and 6 hr) to investigate their effects on qualities of fresh‐cut “Red Fuji” apples during cold storage. Fresh‐cut apples were dipped in acid solution (composed of 1.53% ascorbic acid, 1.10% citric acid, and 0.51% CaCl 2 ) for 15 min and 5 g/L carboxymethylcellulose sodium edible coating (composed of 0.5% CMC, 0.01% Natamycin, and 0.015% Nisin) for 5 min. Then the slices were exposed to 100 kPa O 2 for different time before being vacuumed in polyethylene bags. The results showed that pretreatment with 100 kPa O 2 inhibited the surface browning, polyphenol oxidase and peroxidase activity and malondialdehyde. Moreover, 100 kPa O 2 pretreatment for 4 hr was more effective than other pretreatments time. Intact tissue structure and fewest molds and yeast count during 90 days of storage were also observed in pretreated for 4 hr samples during storage.