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Effect of 100 kPa O 2 pretreatments time on physiology and quality of vacuum packed and coated fresh‐cut apples
Author(s) -
Jia Xiaoyu,
Du Meijun,
Pan Yanfang,
Li Xihong,
Song Jianxin,
Leng Juncai,
Chen Lan,
Leng Chuanzhu
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12722
Subject(s) - polyphenol oxidase , chemistry , browning , citric acid , ascorbic acid , food science , shelf life , cold storage , peroxidase , polyethylene , sodium metabisulfite , biochemistry , horticulture , enzyme , organic chemistry , biology
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.