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Effects of Mild Heat Treatment on Microorganisms, Respiratory Characteristics and Firmness of Fuji Apple  

Seo, Ja-Young (Korea Food Research Institute)
Kim, En-Jeong (Korea Food Research Institute)
Hong, Seok-In (Korea Food Research Institute)
Yu, Sung-Hun (Department of Applied Biology, Chungnam National University)
Kim, Dong-Man (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.1, 2006 , pp. 47-51 More about this Journal
Abstract
Microorganisms involved in decaying Fuji apples during storage were investigated. Seven pathogens were isolated from the rotted fruits. Penicillium spp. was derived from 65-75% of decayed apples with P. expansum being dominant species. Effects of mild heat treatment on microbial reduction, respiration, and texture characteristics in Fuji apples were examined through hot water dipping at $40-65^{\circ}C$ for varied timε periods. Initial counts of total microorganisms and moulds in fresh fruits s showed 4.75 and 4.66 log CFU/g in a stem, as well as 5.35 and 4.32 log CFU/g in a calyx, respectively. The heat treatment at $40^{\circ}C$ for 180 min significantly reduced the population of total microorganisms and moulds in the fruits. Respiration rate of the apple fruits increased immediately after heat treatment and then returned to the normal level during storage. The rates of ethylene production in the fruits treated at $40-50^{\circ}C$ were maintained lower than that of the untreated control. The fruits treated at $40^{\circ}C$ showed slightly greater flesh firmness than the other apple samples during storage.
Keywords
Fuji apple; microorganisms; mild heat treatment; respiratory characteristics; fruit firmness;
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