Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics of fresh cut apples during storage according to processing steps and browning inhibitor treatment

  • Hyunna Jung (Plant Resources Research Institute, Duksung Women's University) ;
  • Sun-Duk Cho (Plant Resources Research Institute, Duksung Women's University) ;
  • Min-Sun Chang (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Gun-Hee Kim (Plant Resources Research Institute, Duksung Women's University)
  • Received : 2023.01.16
  • Accepted : 2023.06.01
  • Published : 2023.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

We examined the changes in the physicochemical quality characteristics and antioxidant activity of fresh-cut Fuji apples (Malus pumila) during processing and storage after treatment with browning inhibitors. The primary aim was to elucidate processing suitability and storability. We observed that in the processing stage of slicing fresh Fuji apples, there were no significant differences in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total flavonoid and total polyphenol contents decreased. When freshcut Fuji apples were treated with browning inhibitors and stored at 4℃, the L value and hardness decreased; however, the weight loss rate increased based on the storage period of all fruit groups treated with Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM and after 6 days of storage in 1% CA; however, no changes in pH were observed during the storage period in 1% AA. The DPPH radical scavenging activity was generally good under storage conditions of 1% AA at 4℃ and 1% CA at 20℃. Furthermore, FRAP remained relatively constant under storage conditions of 1% CA. The quality characteristics and antioxidant activity of fresh-cut fruits during processing and storage can be used as basic data for industries. Furthermore, we can gain confidence in quality improvements by improving the production and distribution environment of fresh-cut agricultural products.

Keywords

Acknowledgement

This work was carried out with the support of "Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ015287)" Rural Development Administration, Republic of Korea.

References

  1. Aaby K, Haffner K, Skrede G. Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage. Lebensm Wiss U Technol, 35, 254-259 (2002) https://doi.org/10.1006/fstl.2001.0852
  2. Choa SJ. A study on the improvement of export logistics for the expansion of agricultural export by fresh-cut products. J Int Trade Commer, 15, 615-632 (2019) https://doi.org/10.16980/jitc.15.6.201912.615
  3. Dong X, Wrolstad RE, Sugar D. Extending shelf life of fresh-cut pears. J Food Sci, 65, 181-186 (2000) https://doi.org/10.1111/j.1365-2621.2000.tb15976.x
  4. Hong JJ, Seol HG, Jeong EH, Kim YB, Hong KP. Browning degree of various apple cultivars for minimal processing. Korean J Food Nutr, 31, 689-695 (2018)
  5. Jeong MC. Browning control technology for fresh-cut agricultural products. Food Preserv Process Ind, 11, 22-29 (2012)
  6. Jung HY, Kim SS. Identification of ideal size and drivers for consumer acceptability of apple. Korean J Food Preserv, 21, 618-626 (2014) https://doi.org/10.11002/kjfp.2014.21.5.618
  7. KAMIS. Agricultural products distribution information. Available from: https://www.kamis.or.kr/customer/circulation/domestic/item.do. Accessed Dec. 26, 2022.
  8. Kim HY. Technical problems an recent issues of fresh-cut products. MS Thesis, Sangmyung University, Korea, p 5 (2011)
  9. Kim S, Kim GH. Inhibitory effects of Tunisian plants extracts on oxidative stress and lipid accumulation in HepG2 cells. Korean J Food Preserv, 28, 403-415 (2021) https://doi.org/10.11002/kjfp.2021.28.3.403
  10. Kim SH, Lee KI, Heo SY, Lee WJ. Research on Fresh-Cut Fruits and Vegetables. Korea Rural Economic Institute Report. p 1-307 (2019)
  11. Lin M, Chen J, Wu D, Chen K. Volatile profile and biosynthesis of post-harvest apples are affected by the mechanical damage. J Agric Food Chem, 69, 9716-9724 (2021) https://doi.org/10.1021/acs.jafc.1c03532
  12. Lunadel L, Galleguillos P, Diezma B, Lleo L, Ruiz-Garcia L. A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices. Postharvest Biol Technol, 60, 225-234 (2011) https://doi.org/10.1016/j.postharvbio.2011.02.001
  13. MAFRA. Agriculture, Food and Rural Affairs Statistics Yearbook. Ministry of Agriculture, Food and Rural Affairs, Sejong, Korea, p 110 (2020)
  14. MFDS. Food Code. Available from: https://various.foodsafetykorea.go.kr/fsd/#/ext/Document/FC. Accessed Dec. 12, 2022.
  15. NAQS. Agricultural Product Standard. Available from: https://www.naqs.go.kr/contents/contentsTab.do. Accessed Dec. 12, 2022.
  16. Park HJ, Lee JE, Kim SA, Shim WB. Changes in internal and external temperature and microbiological contamination depending on consumer behavior after purchase of fresh-cut produces. J Food Hyg Saf, 35, 459-467 (2020) https://doi.org/10.13103/JFHS.2020.35.5.459
  17. Park HO, Kim CM, Woo GJ, Park SH, Lee DH, Chang EJ, Park KH. Monitoring and trend analysis of food poisoning outbreaks occurred in recent years in Korea. J Food Hyg Saf, 16, 280-294 (2001)
  18. Park MJ, Chang MS, Jeong MC, Kim GH. Scutellaria baicalensis extracts as natural inhibitors of food browning. J Korean Soc Food Sci Nutr, 42, 792-799 (2013) https://doi.org/10.3746/jkfn.2013.42.5.792
  19. Sapers GM, Miller RL. Browning inhibition in fresh-cut pears. J Food Sci, 63, 342-346 (1998) https://doi.org/10.1111/j.1365-2621.1998.tb15738.x
  20. Stratil P, Klejdus B, Kuban V. Determination of total content of phenolic compounds and their antioxidant activity in vegetables evaluation of spectrophotometric methods. J Agric Food Chem, 54, 607-616 (2006) https://doi.org/10.1021/jf052334j
  21. Schmidt SFP, Schultz EE, Ludwig V, Berghetti MRP, Thewes FR, Anese RO, Both V, Brackmann A. Volatile compounds and overall quality of 'Braeburn' apples after long-term storage: Interaction of innovative storage technologies and 1-MCP treatment. Sci Horti, 262, 109039 (2020)
  22. Wahyono A, Dewi AC, Ktavia S, Jamilah S, Kang WW. Antioxidant activity and total phenolic contents of bread enriched with pumpkin flour. IOP Conf Ser Earth Environ Sci, 411, 012049 (2020)