Search and Access Archived Conference Presentations

The 2011 ASHS Annual Conference

6160:
Fresh Cut ‘Cripps Pink' Apple Stored In Modified Atmosphere Packaging

Sunday, September 25, 2011
Kona Ballroom
Alejandra Machuca, CEPOC, Postharvest Study Center, University of Chile, CEPOC , University of Chile, Santiago, Chile
Gabriel Martinez, CEPOC, Postharvest Study Center, University of Chile, CEPOC , University of Chile, Santiago, Chile
Javier M. Obando-Ulloa, CEPOC, Postharvest Study Center, University of Chile, CEPOC , University of Chile, Santiago, Chile
L. Antonio Lizana, CEPOC, Postharvest Study Center, University of Chile, CEPOC University of Chile, Santiago 8829808, Chile
Victor H. Escalona, CEPOC, Postharvest Study Center, University of Chile, CEPOC , University of Chile, Santiago, Chile
Cripps Pink apple is an interesting alternative as a fresh cut product due to its taste and attractive fresh skin appearance and flesh color. In addition, the modified atmosphere packaging (MAP) is a common technique used to prolong shelf life of the fresh cut product. The aim of this study was to evaluate the quality of apple wedges treated with anti-browning solution (AA 0.5% w / v + EDTA 0.5% w / v) and MAP. The whole apples were immersed in NaCl2 at 200 mg L-1 for 5 min. Subsequently, the apples were cut in wedges, immersed in anti-browning solution, packed in MAP using films with high (HP= 6000-8000) and low (LP= 3-6)  O2 mL m-2  d-1, permeability and stored for 10 d at 4 °C. Wedges immersed in tap water were used as control. At the beginning, the wedges showed a high respiration rate (20 mg kg-1 h-1) and after 10 days the values were about 10 mg kg-1 h-1, while the steady atmospheres were 7.1 and 0.6% O2, and 3.1 and 5.1% CO2 for HP and LP, respectively. The anti-browning solution delayed the enzymatic browning on the cut surfaces of the wedges.  After ten days of storage, L values were 75.9 and 74.2 for treated and control fruit. These data would show that the anti-browning combined with MAP delayed the changes in flesh color. The best appearance of wedges was reached by the combination of AA 0.5% w/v + EDTA 0.5% w/v and MAP with low O2 levels (LP film). In conclusion, Cripps Pink wedges kept a good quality by using AA 0,5% p/v + EDTA 0,5% p/v under  1 to 3%O2 and 2 to 5 %CO2.
See more of: Postharvest Posters 1
See more of: Poster Abstracts