Study on physiology and quality of fresh-cut apples
ZHANG Yuhua1,2,*, MENG Yi1,2, WANG Tiantian3, ZHANG Fan3
1(National Engineering Research Center for Agricultural Products Logistics, Jinan 250103,China); 2(Shandong Institute of Commerce and Technology Shandong, Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan 250103,China); 3(Qilu Medical University, Jinan 250103,China)
Abstract: In order to improve the quality and prolong shelf life of fresh-cut apples, the effects of ethanol fumigation and high-oxygen pretreatment on the physiology and quality of fresh-cut apples were studied. The fumigation concentration of ethanol was 200, 400 and 600 μL/L respectively, with the fumigation for 2 and 4 h. The oxygen volume content in high-oxygen pretreatment was 95%-100% with the treatment for 12 h, 24 h and 36 h. The respiration rate, total number of colonies, browning degree, polyphenol oxidase (PPO) activity, peroxidase (POD) activity and malondialdehyde (MDA) content of fresh-cut apples were measured, and sensory evaluation was performed during storage at 0-1 ℃ with relative humidity of 90%-95%. The results showed that both ethanol fumigation and high-oxygen pretreatment could delay the respiration peak and reduce the peak value. And the total number of colonies in ethanol fumigation group was significantly lower than that in the control group after stored for six days (P<0.05). Moreover, the antibacterial effect of high-oxygen pretreatment was obvious in the early stage of storage. The browning degree, PPO activity and POD activity of ethanol fumigation and high-oxygen pretreatment group were all lower than the control group (P<0.05) at the later stage of storage. MDA content in the ethanol fumigation group was lower than that in the control group (P<0.05), and MDA content in the high-oxygen pretreatment group was significantly lower than that control group after the ninth day (P<0.05). The sensory evaluation scores of ethanol fumigation and high-oxygen pretreatment were higher than those of the control group(P<0.05). Among which, the best condition for ethanol fumigation was 400 μL/L ethanol fumigation for 2 h, and the best condition for high-oxygen pretreatment was 95%-100% pretreatment for 24 h. So ethanol fumigation and high-oxygen pretreatment are feasible to maintain the high physiology and quality of fresh-cut apples.
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