Effect of Hot Air Treatment before or after Minimal Processing on the Preservation of Fresh-Cut ‘Red Fuji’ Apples

Abstract

In order to study the effect of hot air treatment before or after minimal processing on the quality preservation of fresh-cut apples, ‘Red Fuji’ apples (Malus pumila Mill.) were treated with hot air at 70 ℃ before or after minimal processing and stored at 4 ℃. The mass loss rate, respiratory intensity, browning index, total soluble solids (TSS) content, titratable acid (TA) content, polyphenol oxidase (PPO) activity, total phenolic content (TPC), antioxidant capacity and microbial growth in fresh-cut apples were determined during storage, and the flavor and aroma components were analyzed by an electronic tongue and an electronic nose. The results showed that during 0–12 days of storage, hot air treatment before or after minimal processing effectively inhibited the respiration rate, ethylene release, browning index, and microbial growth, reduced the mass loss rate significantly (P < 0.05), increased the soluble solid content, total phenol content and antioxidant capacity significantly (P < 0.05), and delayed the flavor deterioration of fresh-cut apples compared with the control group. Hot air treatment after minimal processing exhibited better preservation effect.

Keywords

• hot air pretreatment; hot air treatment; fresh-cut apple; total microbial count; quality