REAL

Maintaining quality of fresh-cut apple slices using calcium ascorbate and stored under modified atmosphere

Chiabrando, V. and Giacalone, G. (2013) Maintaining quality of fresh-cut apple slices using calcium ascorbate and stored under modified atmosphere. Acta Alimentaria, 42 (2). pp. 245-255. ISSN 0139-3006

[img] Text
aalim.42.2013.2.12.pdf
Restricted to Repository staff only until 30 June 2033.

Download (778kB)

Abstract

Tissue browning and softening are the main concerns associated with fresh-cut apples. In this study, effects of calcium ascorbate and NatureSeal® on quality parameters of apple slices were investigated. Changes in browning, colour, firmness, and enzymatic activity were measured. Results showed that NatureSeal® had significant effect on controlling browning of cut apples because of the maintained higher Lightness values compared to calcium ascorbate samples. NatureSeal® also inhibited surface browning and reduced firmness loss. The application of NatureSeal® could be used to reduce deteriorative processes, maintain quality, and increase the shelf-life of fresh-cut apple stored at 4 °C.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 06 Feb 2017 15:16
Last Modified: 06 Feb 2017 15:16
URI: http://real.mtak.hu/id/eprint/47432

Actions (login required)

Edit Item Edit Item