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Respiratory Characteristics and Quality of Fuji Apple Treated with Mild Hot Water at Critical Conditions  

Seo, Ja-Young (Korea Food Research Institute)
Kim, Eun-Jeong (Korea Food Research Institute)
Hong, Seok-In (Korea Food Research Institute)
Park, Hyung-Woo (Korea Food Research Institute)
Kim, Dong-Man (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.3, 2005 , pp. 372-376 More about this Journal
Abstract
Respiratory characteristics and quality of Fuji apple were investigated at critical conditions for dipping treatment in mild hot water ($40-65^^{\circ}C$) to extend freshness. Dipping treatment conditions under which no damages occurred in peel and flesh of apples stored at $0^{\circ}C$ for 1 month after treatment were: 180 min at $40^{\circ}C$, 60 min at $45^{\circ}C$, 45 min at $50^{\circ}C$, 3 min at $55^{\circ}C$, 1 min at $60^{\circ}C$, and 20 sec at $65^{\circ}C$. Internal carbon dioxide concentrations of apples drastically increased immediately after treatments at 40, 45, and $50^{\circ}C$, then decreased to normal level 1 day after treatment at $0^{\circ}C$. Although internal oxygen concentration of apples showed reversed trend to internal carbon dioxide, no significant differences were observed in concentrations of carbon dioxide and oxygen during storage after treatment of apples at 55, 60, and $65^{\circ}C$. Concentration of internal ethylene of apples treated at 40, 45, and $50^{\circ}C$ increased, similarly to that of carbon dioxide upon heat treatment, then, during storage, decreased to below levels of control and apples treated at 55, 60, and $65^{\circ}C$. Firmness of apples treated at 45 and $50^{\circ}C$ were 6.42 and 10.53% higher than that of control at $0^{\circ}C$ after 7 days after treatment.
Keywords
Fuji apple; mild heat treatment; critical condition; internal gas concentration; quality;
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