THE INFLUENCE OF DIFFERENT VACUUM IMPREGNATION SOLUTIONS ON THE COLOUR OF FRESH-CUT APPLE SLICES
SIMONA GAVRILAȘ ,
CLAUDIU-ȘTEFAN URSACHI ,
MIHAELA DOCHIA ,
SIMONA PERȚA-CRIȘAN ,
FLORENTINA-DANIELA MUNTEANU
Affiliations
SIMONA GAVRILAȘ
University “Aurel Vlaicu” of Arad, Faculty of Food Engineering, Tourism and Environmental Protection/Department of Technical and Natural Sciences, 310330, 2-4 E. Drăgoi Str., Arad, Romania
CLAUDIU-ȘTEFAN URSACHI
University “Aurel Vlaicu” of Arad, Faculty of Food Engineering, Tourism and Environmental Protection/Department of Technical and Natural Sciences, 310330, 2-4 E. Drăgoi Str., Arad, Romania
MIHAELA DOCHIA
Research Development Innovation in Natural and Technical Sciences Institute of “Aurel Vlaicu” University, 310330, 2-4 E. Drăgoi Str., Arad, Romania
SIMONA PERȚA-CRIȘAN
University “Aurel Vlaicu” of Arad, Faculty of Food Engineering, Tourism and Environmental Protection/Department of Technical and Natural Sciences, 310330, 2-4 E. Drăgoi Str., Arad, Romania
FLORENTINA-DANIELA MUNTEANU
University “Aurel Vlaicu” of Arad, Faculty of Food Engineering, Tourism and Environmental Protection/Department of Technical and Natural Sciences, 310330, 2-4 E. Drăgoi Str., Arad, Romania
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.
