| Título: | Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low-chill apple cultivars |
| Autores: | MARIANA RODRÍGUEZ ARZUAGA, Autor ; GUILLERMINA RÍOS, Autor ; ANDREA PIAGENTINI, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2019 |
| ISBN/ISSN/DL: | 69229 |
| Dimensiones: | 10 p. |
| Nota general: | En: Journal of Food Processing and Preservation, 2019, 43(11). e14209. DOI: https://doi.org/10.1111/jfpp.14209 |
| Langues: | Inglés |
| Clasificación: |
ALIMENTOS MÍNIMAMENTE PROCESADOS |
| Resumen: | Three low-chill apple cultivars (“Caricia,” “Eva,” and “Princesa”) were subjected to hot water treatments as a postharvest abiotic stress for quality retention. The effects of heating time and temperature, storage time, and apple cultivar were investigated on total phenolic content (TPC), firmness, color and polyphenol oxidase (PPO), and peroxidase (POD) activities. Apples were heat treated in water at 40–50°C for 20–90 min, stored at 2°C during 24 hr, and minimally processed. Samples were analyzed immediately and after 7 days at 2°C. Apple cultivar and storage time significantly affected the evaluated attributes. Heat treatments did not improve the firmness, color, or TPC of “Caricia” and “Princesa.” While in “Eva” heat treatments increased TPC by 70%, reducedPPO and POD activities and prevented browning development, after 7 days. In conclusion, mild heat treatments could improve the quality and bioactive compound content of low‐chill fresh‐cut apples. Nevertheless, the different responses among cultivars should be accounted for. |
| Creative Commons : | CC BY |
| Fin de embargo : | 09/09/2020 |
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