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Articles

EFFECTS ON QUALITY OF ‘FUJI’ APPLE BY DIPPING OF CALCIUM SOLUTION AND MAP

Article number

804_73

Pages

507 – 512

Language

English

Abstract

Fuji apples were dipped into 5% CaCl₂ solution at 8°C for 15 min. and then packaged with or without film (thickness 25 μM) before putting into storage at 0°C. The results showed the lowest rate of weight loss and the highest firmness and acidity in the treatment of calcium dipping with modified atmosphere packaging (MAP). It also showed the highest vitamin C content in the treatment.
However, no significant difference of soluble solid content (SSC) was found among the treatments.
The preference test in calcium dipping and calcium dipping with MAP gained higher scores by the panel, but there was no significant difference between those treatments.

Publication

Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007

Authors

Y.H. Kim, H.W. Park, S.A. Lee, Y.M. Kim

Keywords

‘Fuji’ apple, calcium dipping, functional MAP, packaging, functional film

Full text

https://doi.org/10.17660/ActaHortic.2008.804.73

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