Journal of Food, Agriculture and Environment




Vol 11, Issue 2,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Combined effect of hot water dipping treatment, N-acetylcysteine and calcium on quality retention and enzymatic activity of fresh-cut apple 


Author(s):

Martha López-López, Analí Vega-Espinoza, Lidia Ayón-Reyna, José López-Valenzuela, Misael Vega-García*

Recieved Date: 2013-01-20, Accepted Date: 2013-04-29

Abstract:

Apple is the most popular template fruit consumed all over the world. However, the susceptibility of apples and their products to enzymatic browning and fruit softening during processing operations and storage reduces the overall quality and limits its shelf life and marketability. Actually, numerous research efforts pursue the development of new ways of preventing browning in fresh-cut fruits. In this sense, the combination of hot water treatment with dipping additives could be an effective alternative with great potential to be used commercially. Therefore, the aim of this study was to evaluate the effect of hot water treatment, N-acetylcysteine and calcium chloride dips on quality retention and enzymatic activity of fresh-cut Red Delicious apple. Whole fruits were dipped in water at ambient temperature (25°C, 10 min) (AWD) or subjected to hot water dipping treatment (HWD) at 45ºC for 10 min. After immersions, fruits were minimally processed and dipped for 3 min in N-acetylcysteine (NAC), calcium chloride (CaCl2) or their combination and stored at 4°C for 25 days. External colour changes, firmness, polyphenol oxidase (PPO) and peroxidase (POD) activities and sensory analysis were evaluated. The results obtained showed that HWD+NAC-CaCl2 treatment retained firmness, delayed colour changes and browning of fresh-cut apple during 25 days of storage compared with the other treatments. In addition, this combination effectively inhibited PPO and POD activities in the apple slices. Sensory results indicated that HWD+NAC-CaCl2 treatment did not adversely affect the attributes of fresh-cut apple, therefore can be considered a good alternative to improve the quality of fresh-cut Red Delicious apples. 

Keywords:

Malus domestica, fresh-cut apple, hot water treatment, calcium chloride, N-acetylcysteine, enzymatic browning, polyphenol oxidase, peroxidase, firmness, sensory evaluation, quality maintenance


Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 2
Category: Food and Health
Pages: 243-248


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