Articles
Color preservation possibilities of fresh-cut apple
Article number
1396_76
Pages
575 – 580
Language
English
Abstract
Apple is a popular raw material in the food industry.
Nowadays, minimally processed fresh-cut apple has increasing demand among consumers.
There are several difficulties in the production of fresh cut products.
In this study, the prevention of discoloration of fresh-cut product surface is discussed.
Substances used in the experiments are authorized by EU regulations, namely citric acid, ascorbic acid, calcium chloride and sodium chloride.
Different concentrations of selected salts and acids have been tested.
Color parameters were measured in the CIE Lab standard color space, and particular attention was made on the lightness factor (L*). In addition to color determination, sensory evaluation was also carried out.
This was necessary since too high acid or salt concentration can develop unpleasant sensory properties.
The acid and salt concentrations were adjusted between 0 and 10 g L‑1 with 2 g L‑1 steps.
Treatment was applied as short immersion into solution.
The results showed that each substance helped maintaining the lightness of the product.
Each substance had a specific concentration which was successful in preserving the color of fresh cut apple.
Nowadays, minimally processed fresh-cut apple has increasing demand among consumers.
There are several difficulties in the production of fresh cut products.
In this study, the prevention of discoloration of fresh-cut product surface is discussed.
Substances used in the experiments are authorized by EU regulations, namely citric acid, ascorbic acid, calcium chloride and sodium chloride.
Different concentrations of selected salts and acids have been tested.
Color parameters were measured in the CIE Lab standard color space, and particular attention was made on the lightness factor (L*). In addition to color determination, sensory evaluation was also carried out.
This was necessary since too high acid or salt concentration can develop unpleasant sensory properties.
The acid and salt concentrations were adjusted between 0 and 10 g L‑1 with 2 g L‑1 steps.
Treatment was applied as short immersion into solution.
The results showed that each substance helped maintaining the lightness of the product.
Each substance had a specific concentration which was successful in preserving the color of fresh cut apple.
Authors
G. Szabó, Zs. Horváth-Mezofi, L.L.P. Nguyen, N.T.T. Ha, Z. Sasvár, M. Göb, T. Zsom, G. Hitka
Keywords
postharvest processing, color preservation, citric acid, ascorbic acid, sodium chloride, calcium chloride
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