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Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples

Author

Listed:
  • Zhihua Li

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Hanli Yang

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Wenbing Fang

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Xiaowei Huang

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Jiyong Shi

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Xiaobo Zou

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

Abstract

The suitability of five apple varieties (Ralls, Qinguan, Fuji, Delicious, and Cattle) for fresh-cut processing was compared based on the evaluation of weight loss, firmness, color, titratable acid (TA), polyphenoloxidase (PPO) activity and peroxidase (POD) activity, and the impact of pulsed electronic field (PEF) on fresh-cut apples’ quality was explored. The results showed that the changes to Delicious apples in terms of the color parameter, firmness, and weight loss were comparable to or lower than the other samples, while the TA content was higher than the other samples during storage. Therefore, Delicious was selected for the study of the effects of PEF on fresh-cut apples. By measuring the physicochemical properties and microbiological characteristics within 10 days of storage, it was found that the PPO and POD activity of apples treated with PEF at 3 kV/cm on the 10th day decreased the most, with 44.61% and 36.48% decreases, respectively. In addition, apples treated with 5 kV/cm showed the greatest decrease in malondialdehyde (MDA) content and the number of microorganisms, 63.98%, and 9.17%, respectively. In general, the PEF-treated apples retained a high level of quality. These results suggested that PEF treatment is a promising technology for extending the storage period of fresh-cut apples.

Suggested Citation

  • Zhihua Li & Hanli Yang & Wenbing Fang & Xiaowei Huang & Jiyong Shi & Xiaobo Zou, 2023. "Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples," Agriculture, MDPI, vol. 13(5), pages 1-14, April.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:5:p:929-:d:1131235
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