Effect of Different Temperatures on Storage Quality of Fresh-Cut Apples

Abstract:

Taking ‘Fuji’ fresh-cut apples as material, studied on the effect of different temperatures (-2 ̊C,0 ̊C,2 ̊C and 4 ̊C) on storage quality of fresh-cut apples during 25 days. The results indicated that low temperature can significantly keep the storage quality of fresh-cut apples and inhibit browning. Moreover, compared to the other treatment groups, treatment at 0 ̊C better maintained the firmness, color, as well as higher contents of titratable acid and lower MDA content, which showed 0 ̊C can extent storage time.

• Periodical: Advanced Materials Research (Volumes 941-944)
• Pages: 1188-1191
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.941-944.1188
• Online since: June 2014
• Authors: Qi Li, Chuan Zhu Leng, Si Xin Wang, Xi Hong Li, Lan Chen, Yao Yao Li, Huan Huan Chen, Xin Hong Huang, Mei Mei Hao
• Keywords: Fresh-Cut, Fuji Apples, Storage Quality, Temperature

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