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Hot Water Treatment and Modified Atmosphere Packaging Affect the Freshness Extension of 'Fuji' Apples  

Lee, Seon-Ah (Korean Food Research Institute)
Park, Hyung-Woo (Korean Food Research Institute)
Kim, Sang-Hee (Korean Food Research Institute)
Park, Jong-Dae (Korean Food Research Institute)
Kim, Yoon-Ho (Korean Food Research Institute)
Publication Information
Food Science and Preservation / v.14, no.1, 2007 , pp. 42-46 More about this Journal
Abstract
To investigate the effects of hot water treatment and modified atmosphere packaging (MAP), compared with non-packaging, of 'Fuji' apples during 18 weeks of storage at $0^{\circ}C$, apple weight loss, firmness, titratable acidity, total ascorbic acid and sensory characteristics were measured After 18 week of storage, the weight loss of MAP-treated apples was 1%, while untreated controls lost 22% of weight Weight loss reduction film packaging was more effective than that afforded by hot water treatment. The firmness reductions in control apples, those receiving hot water treatment those receiving packaging only, and those receiving both hot water treatment and packaging, were 37%, 22%, 10% and 6%, respectively. The titratable acidity was 40% in control apples and respectively, 37%, 32% and 27% in the three groups mentioned above. The total ascorbic acid contentuntreated control apples decreased by 70% after 18 weeks of storage. The total ascorbic acid contentof apples receiving both hot water use of both packagingand hot water treatment to preserve 'Fuji' apple quality.
Keywords
Fuji apple; hot water; modified atmosphere packaging;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
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