Effects of some treatments on the fruit quality of fresh-cut 'Pink Lady' apples
Derya Bayindir, Tuba Dilmac;unal, Mehmet Ali Koyuncu, Cemile Ebru Onursal
Abstracts of 7th International Postharvest Symposium 2012 (IPS2012). 25-29 June, 2012. Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia. 238 pages.
2012
บทคัดย่อ
This research was carried out to determine the effects of pome fresh and natural seal treatments on the fruit quality of fresh-cut Pink Lady apple during cold storage. Fruits were harvested at the optimum harvest time and stored 0°C temperature and 90 ± 5 % relative humidity 4 months in normal (air) and then sliced. Sliced fruits were divided into three groups for pome fresh, natural seal and control group treatments. Fresh-cut apples were packaged and all treatments were stored at 5°C temperature and 90 ± 5% relative humidity conditions during 14 days. Fruit flesh colour, weight loss, fruit flesh firmness, respiration rate, ethylene production, titratable acidity, soluble solid contents and sensory analyses (external appearance and taste-aroma) were determined at the beginning, 7th and 14th days of storage period. Natural seal and pome-fresh treatments limited the respiration rate and ethylene production. Generally fresh-cut fruits treated with natural seal gave the best results in terms of some quality parameter during storage.