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

Zhihua Li, Hanli Yang, Wenbing Fang, Xiaowei Huang (), Jiyong Shi and Xiaobo Zou
Additional contact information
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

Agriculture, 2023, vol. 13, issue 5, 1-14

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.

Keywords: variety; fresh-cut apple; pulsed electric field; quality (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/13/5/929/pdf (application/pdf)
https://www.mdpi.com/2077-0472/13/5/929/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:13:y:2023:i:5:p:929-:d:1131235

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().