THE INFLUENCE OF DIFFERENT VACUUM IMPREGNATION SOLUTIONS ON THE COLOUR OF FRESH-CUT APPLE SLICES

Abstract

The present paper focuses on the colour changes of freshly peeled/sliced fruits by using vacuum-impregnation of the apple slices with freshly prepared fruit juice and their mixture with two types of honey with the role of inhibition of the enzymatic browning of the apples. These syrups have the advantage of inhibiting the enzymatic browning of the fruits due to their high content of organic acids. The change in the colour of the fruits was monitored by using a colorimetric system, CIELAB. The obtained results were used to identify the best vacuum-impregnation solution for the preservation of the apple slices that can be marketed.

Keywords

• acacia and polyfloral honey
• colour measurements
• fruit juices
• vacuum impregnation