Quality of Minimally Processed Apple Slices from Selected Cultivars

Kim, D.M.; Smith, Nancy L.; Lee, C.Y.

doi:10.1111/j.1365-2621.1993.tb06127.x

Cited by 83 publications

(49 citation statements)

References 7 publications

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“…No significant difference in the concentration of soluble solids among all studied treatments and the control was observed during 14 days of storage (p > 0.05), which is similar to the result reported by Rocha and Morais (2003). Kim, Smith, and Lee (1993) also reported no changes in the soluble solids content of several apple cultivars during storage.…”

Section: Titratable Acidity and Soluble Solidsmentioning

confidence: 92%

Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage

2012

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Section: Titratable Acidity and Soluble Solidsmentioning

confidence: 92%

Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage

2012

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“…Kim et al 17 reported that colour changes of 12 apple cultivars showed a rapid decrease in L * values and they assumed that changes were due to enzymatic browning caused by tissue damage with consequent enhanced contact between enzymes and substrates.…”

Section: Changes In Colour Values During Dehydrationmentioning

confidence: 99%

Effects of dehydration temperatures on colour and polyphenoloxidase activity of Amasya and Golden Delicious apple cultivars

Akyıldız

Öcal

2006

J Sci Food Agric

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During dehydration at different temperatures (60, 70 and 80 • C) of Amasya and Golden Delicious apple cultivars, changes in colour, polyphenoloxidase activity (PPO), browning index and hydroxymethylfurfural (HMF) content were studied. Effects of dehydration time on the L * values of both cultivars were not significant. Only Amasya samples dehydrated at 80 • C were found to have significantly higher L * values than the remaining samples. In all cases, Golden Delicious samples had higher L * values than those of the Amasya cultivar. a * values of samples increased within the first hour of dehydration and then remained almost unchanged. The enzyme activity showed a rapid decrease in the first hour of dehydration and residual enzyme activities (%) reached 9.8%, 5.3% and 4.5% for Amasya, and 17.4%, 10.3% and 4.6% for the Golden Delicious cultivar at 60, 70 and 80 • C, respectively. In all final samples the residual enzyme activities were around 1%. The highest browning values were observed at the second hour of dehydration at 60 and 70 • C and the first hour of dehydration at 80 • C. In all conditions Amasya apples had a higher browning tendency. The presence of HMF was detected only at the 4th hour of dehydration at 80 • C for both cultivars. Effects of dehydration temperature on colour and PPO of the final product were insignificant. However, an important effect of temperature was determined on the browning index of Golden Delicious samples. The lowest browning tendency was measured on samples dehydrated at 80 • C. The results showed that cultivar and dehydration temperature had considerable effect on the browning of apple slices.

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“…The respiration rates were 1.94, 1.30 and 0.53 mL/(kg.h) CO 2 at 8, 4 and 1 °C, respectively. Since the respiration rate of seeds is important in storage life of minimally processed products, the respiration rate is an important criterion for temperature selection and should be minimal (11). Thus, storage temperature at 1 °C was selected as the best for keeping quality.…”

Section: Effect Of Storage Temperaturementioning

confidence: 99%