Comparison of Quality Changes in Fresh-cut Apple Slices during Storage with Different Cooling Methods
DONG Fangyun
LI Jinjie
GUO Min
XIE Siyun
LI Wenjing
WEN Zihao
HAN Libing
ZHOU Fan
LIAO Caihu
Abstract：To suppress browning and microbial contamination during the storage of fresh-cut apples,various treatments were applied to fresh-cut apple slices,including air blast cooling(AB),ultraviolet(UV)irradiation,vacuum cooling(VC),and vacuum cooling combined with UV irradiation(UV&VC).The effects of these treatments on the physicochemical and microbiological quality of the apples were assessed.The results showed that,compared to atmospheric pressure,UV irradiation intensity increased faster with a higher final value(1 277 μW/cm2)under vacuum conditions.During storage,UV&VC-treated apples exhibited significantly lower respiration rate(28.22 O2 mg/kg·h)and browning compared to AB,UV,and VC treatments(P＜0.05).Malondialdehyde,peroxidase,and polyphenol oxidase levels in UV&VC-treated apples were also lower at the end of storage,measuring 63.25 nmol/mg,25.39 U/g,and 18.44 U/g,respectively.Additionally,vitamin C(0.55 mg/g)and total phenol(1.20 mg/g)contents of UV&VC-treated apples were significantly higher than those of the other treatments(P＜0.05).The total colony count of UV&VC-treated apples was significantly lower(P＜0.05),reaching 3.33 lg CFU/g on day five.In conclusion,UV&VC,as a composite treatment,more effectively maintains the quality of fresh-cut apples and extends their shelf life,offering valuable insights for apple storage.
Keywords：applefresh-cutvacuum coolingultraviolet irradiationsensory quality
Publication Date：2025-02-20
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 134-141 )