Kumar Pushpendra, Sethi Shruti, Sharma R R, Singh Surender, Varghese Eldho
1Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India.
2Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India.
J Food Sci Technol. 2018 Sep;55(9):3767-3778. doi: 10.1007/s13197-018-3308-6. Epub 2018 Jun 30.
The objective of this study was to monitor overall quality and to extend the shelf life of fresh-cut apple wedges. Fresh-cut apple wedges were treated with anti-browning agents and edible coatings alone as well as in combination and packed in polypropylene trays. Packed apple wedges were stored at 5 ± 2 °C and monitored for physical (colour, physiological loss in weight and firmness), bio-chemical (ascorbic acid, total antioxidant, phenol, polyphenol oxidase and peroxidase enzymes) and microbial quality. In general carboxymethyl cellulose and aloe vera coatings along with anti-browning agents helped in preserving quality of apple slices during storage. Microbial load was significantly low for wedges coated with carboxymethyl cellulose and aloe vera. Polyphenol oxidase and peroxidase enzyme activity was also low in the coated samples. Firmness of the uncoated apple wedges declined more rapidly than the coated ones during storage. The results showed that carboxymethyl cellulose and aloe vera coating in combination with anti-browning agents improved the quality of stored apple wedges.
本研究的目的是监测鲜切苹果块的整体品质并延长其保质期。鲜切苹果块分别单独使用防褐变剂和可食用涂层以及两者结合进行处理，然后包装在聚丙烯托盘中。包装好的苹果块储存在5±2°C的环境中，并对其物理（颜色、失重和硬度）、生化（抗坏血酸、总抗氧化剂、酚类、多酚氧化酶和过氧化物酶）和微生物质量进行监测。总体而言，羧甲基纤维素和芦荟涂层与防褐变剂一起有助于在储存期间保持苹果片的品质。用羧甲基纤维素和芦荟涂层处理的苹果块微生物负荷显著较低。涂层样品中的多酚氧化酶和过氧化物酶活性也较低。在储存期间，未涂层的苹果块的硬度下降速度比涂层苹果块更快。结果表明，羧甲基纤维素和芦荟涂层与防褐变剂结合可提高储存苹果块的品质。
