Food and Fermentation Industries >

2014 , Vol. 40 >Issue 02: 207 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.027

Food and Fermentation Industries

Effect of heat treatment on storage of fresh-cut apple

  • FAN Lin-lin ,
  • LI Meng-meng ,
  • FENG Xu-qiao ,
  • ZHAO Hong-xia ,
  • DUAN Xiao-ming ,
  • ZHANG Bei ,
  • CAI Xi-tong
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Online published: 2014-02-25

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Abstract

The effect of heat treatment on quality and storage of fresh-cut "Hanfu"apple was studied. Slices of the fresh-cut apple were packed by 0. 11mm thickness of PE film and stored at 4℃ after dipping in 50℃,60℃ and 70℃ hot-water solution for 2min. Indexes related to maturity and aging were measured every 2d during the storage. The results indicated that appropriate heat treatment kept sensory quality,inhibited nutritional loss and reduced microbial levels in the cut apple slices. Heat treatment at 50℃ had the best effects,fresh-cut apple slices was able to store at 4℃ for 8d.

Key words： fresh-cut apple; heat treatment; sensory quality; nutritional ingredient; microorganism

Cite this article

FAN Lin-lin , LI Meng-meng , FENG Xu-qiao , ZHAO Hong-xia , DUAN Xiao-ming , ZHANG Bei , CAI Xi-tong . Effect of heat treatment on storage of fresh-cut apple[J]. Food and Fermentation Industries, 2014 , 40(02) : 207 -212 . DOI: 10.13995/j.cnki.11-1802/ts.2014.02.027

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