Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple Slices

作者：Robert Soliva‐Fortuny, Gemma Oms‐Oliu, Olga Martín‐Belloso · 发表于：Journal of Food Science · 年份：2002 · DOI：10.1111/j.1365-2621.2002.tb08752.x · 被引用次数：137 · 研究领域：Postharvest Quality and Shelf Life Management、Plant Physiology and Cultivation Studies、Phytochemicals and Antioxidant Activities

ABSTRACT: Fruit maturity is a determinative factor in maintaining the original color and, to a greater extent, the texture of minimally processed fresh‐cut apple slices. Mature‐green apples (because of their lower respiration and ethanol formation) were the most suitable to process for extending post‐cutting‐quality shelf life. Sliced apples processed at an earlier stage of ripeness, but dipped in a solution of ascorbic acid (C 6 H 8 O 6 ) and calcium chloride (CaCl 2 ) and stored under 100% N 2 , preserved their original color with minor changes. However, these processing and packaging treatments could not effectively prevent the apple slices from softening, and apple flesh underwent a progressive loss of firmness from 8.0 to 4.8 N.