Influence of Cultivar, Anti-Browning Solutions, Packaging Gasses, and Advanced Technology on Browning in Fresh-Cut Apples During Storage

摘要

Objectives were to compare differences in color change over shelf-life (SL) for 2 apple cultivars (Golden Delicious, GD; Cripps Pink, CP) subjected to 5 antibrowning treatments (ABT) (no treatment/control; ascorbic+citric acid with/without ultrasound; Ca-ascorbate with/without ultrasound) in presence of normal or modified atmosphere (MA). Plus, to assess influences of respiration rates on for all combinations of cultivars and ABT. Original color of apples was better preserved in MA. The absence of ABT showed highest , while all ABT showed similar change in color regardless of MA application. Browning prevention of ascorbic+citric acid may be improved with application of ultrasound. Production of CO2 oscillated with color change for both cultivars with different ABT. The GD will endure browning better than CP, while Ca-ascorbate was one of the best antibrowning agents. All created mathematical models are freely available in computer simulation (Anti-browning Apple Calculator - C.A.P.P.A.B.L.E.(c); apple.pbf.hr or 31.147.204.87).