Quality and Antioxidant Properties of Fresh-cut Apple Wedges from 10 Cultivars During Modified Atmosphere Packaging Storage

被引：5

作者：

Roessle, C. ^{[1
]}

Gormley, T. R. ^{[2
]}

Brunton, N. ^{[1
]}

Butler, F.

机构：

[1] Ashtown Food Res Ctr Teagasc, Dublin 15, Ireland

[2] Univ Coll Dublin, Inst Food & Hlth, Dublin 4, Ireland

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2011年 / 17卷 / 03期

关键词：

apple; fresh-cut; minimally processed; antioxidant activity; chilled storage; POLYPHENOL CONTENTS; FRUIT; CAPACITY; CHEMISTRY; COATINGS; SLICES; FOODS; PEEL;

D O I：

10.1177/1082013210382448

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Antioxidant activity and quality parameters of skin-on apple wedges from 10 cultivars were examined during chill storage and over two growing seasons. Storage of fresh-cut apple wedges had a significant impact on quality parameter indices such as browning index (p < 0.001) and texture firmness (p < 0.001). Headspace gas analysis indicated that the degree of browning negatively correlated to oxygen (-0.69) and positively (0.70) correlated to carbon dioxide levels. Antioxidant capacity as assessed by three in vitro methods (DPPH, FRAP and ORAC) decreased significantly for 9 of the 10 cultivars after 5 days of storage at 3 +/- 1 degrees C (p < 0.001). These indices increased in case of Shampion apples over the same storage period for all three assays. With regard to antioxidant capacity and quality parameters, the cultivars Gloster, Alwa, Idared and Jonica were the best performing overall and could therefore be recommended as a core ingredient in fresh-cut fruit products.

引用

页码：267 / 276

页数：10

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