Study on Effect of High Oxygen Treatment on Storage Quality and Anti-Browning of Fresh-Cut Apples

Chuan Zhu Leng; Qi Li; Si Xin Wang; Xi Hong Li; Lan Chen; Yao Yao Li; Mei Mei Hao

doi:10.4028/www.scientific.net/AMM.511-512.46

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 511-512Study on Effect of High Oxygen Treatment on...

Study on Effect of High Oxygen Treatment on Storage Quality and Anti-Browning of Fresh-Cut Apples

Abstract:

The effect of high oxygen treatment on quality of Fuji fresh-cut apples during 24 days of storage at 4°C was investigated. Results indicated that the high oxygen could significantly inhibit the browning as well as keep the sensory quality of fresh-cut apples. Moreover, the treatment of 100% oxygen for 5 days better maintained the color and firmness, also with higher contents of the total soluble solids and titratable acid of fresh-cut apples, compared to the other treatments.

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Periodical:

Applied Mechanics and Materials (Volumes 511-512)

Pages:

46-49

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.511-512.46

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Online since:

February 2014

Authors:

Chuan Zhu Leng, Qi Li*, Si Xin Wang, Xi Hong Li, Lan Chen, Yao Yao Li, Mei Mei Hao

Keywords:

Anti-Browning, Fresh-Cut, Fuji Apples, High Oxygen, Storage Quality

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* - Corresponding Author

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