Changes in the Biochemical Composition and Physicochemical Properties of Apples Stored in Controlled Atmosphere Conditions

Abstract

Apples are an important component of the diet and are used in the food industry in the production of food products and beverages. The aim of the study was to determine the changes in the biochemical composition and physicochemical properties of apples stored in a controlled atmosphere. We studied the biochemical composition (sugars, ascorbic acid, soluble solids, and titratable acidity) and physicochemical properties (color coordinates, peel, and flesh firmness) in the apple samples before placing them in the controlled atmosphere chambers and at the end of the experiment 8 months later. The total content of sugars and soluble solids was found to increase in the samples of apples stored in I to VIII conditions. The study showed a decrease in titratable acidity in apple samples of all cultivars stored in I to VIII conditions. The values of C*, L*, a*, and b* co-ordinates of apple colors were evaluated. Apple samples stored in VI conditions were the lightest color, and their lightness was close to that of fresh fruit. The firmness of apple peel samples of the ‘Sampion’ cultivar stored in I and III–VI conditions increased. The study is valuable and proves that, under the studied conditions, it is possible to extend the time of the provision of apples to the consumers with minimal changes in their chemical composition and nutritional value.

Physico-Chemical and Sensory Quality of Oven-Dried and Dehydrator-Dried Apples of the Starkrimson, Golden Delicious and Florina Cultivars

“…In this study, the sugar/acid ratio decreased in dried apple chip samples as follows: G1 (36.19) > S1 (33.33) > G2 (29.57) Iordănescu et al [53] reported TSS values ranging between 13.0 and 15.3 • Brix for 'Starkrimson' apples, between 10.6 and 14.2 • Brix for apples from the 'Florina' cultivar and 12.2-15.8 • Brix for 'Golden Delicious' apples. The total solids content for three apple cultivars determined by Egea et al [60] varied from 13.78 to 17.61%, while Butkeviciute et al [6] reported that the soluble solids content of ten different apple cultivars ranged between 12.40 and 14.00%.…”

“…TA values are close to those obtained by Nour et al [59]: 0.30% for 'Golden Delicious', 0.20% for 'Florina' and 0.10% for 'Starkrimson'. Butkeviciute et al [6] reported a titratable acidity for other apple cultivars that varied between 0.24 and 0.61%. Titratable acidity values of dried apple chip samples are presented in Table 1.…”

“…Results of color parameters measured for fresh and dried apple chips are presented in Table 2. The degree of freshness of the fruit is described by the lightness index (L*) [6]. The L* values of dried samples are higher than the L* values of fresh samples, which means that the dried fruits are lighter in color than the fresh ones, possibly due to the lemon salt solution used in the preparation of the samples [66].…”

“…The L* values of dried samples are higher than the L* values of fresh samples, which means that the dried fruits are lighter in color than the fresh ones, possibly due to the lemon salt solution used in the preparation of the samples [66]. According to Butkeviciute et al [6], the yellow color of the apple fruit is given by the carotenoids, while the presence of anthocyanins leads to the red color of the fruit. All fresh apple samples had a* values situated in the negative region more toward green, while a* values measured for dried apple samples were situated in the positive region which means more toward red, in accord with [23].…”

“…Apples are popular due to their availability throughout the year in various forms: fresh and dried fruits, juice, cider, puree. It is well known that the consumption of apples has various benefits for human health [4][5][6]. Current demand for natural products involves the continued development of small producers who process apples in various forms, apple chips or apple cider in food markets, restaurants and bars.…”