Colour changes in the fruit flesh of four apple cultivars before and after drying procedures

摘要

Three apple cultivars, produced in the South of Norway 'Gravensteiner', 'Ingrid Marie' and 'Ingrid Marie, Karin Schneider' and one cultivar' Red Delicious, Redchief (imported from France and bought in the local market), were analysed for colour changes in the fruit flesh, both fresh and after dehyration trials. The drying method used was low-temperature dehydration in a cosed cycle with a heat pump connected. Analysis of internal quality showed that apples produced in Norway had higher values of malic and ascorbic acids. Concerning the colour measurements in the fruit flesh, 'Red Delicious, Redchief' had lower L~*-values (darker), higher a~*-values (more red) and higher b~*-values (more yellow), especially after dehydration. Apple rings of the cultivar 'Ingrid Marie' were "lighter", less red and less yellow, compared to the other cultivars. The authors conclude after these trials that the cultivar 'Ingrid Marie' was preferable for producing apple snacks, comoared to the other cultivars.