Quality of Minimally Processed Apple Slices from Selected Cultivars |
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| Authors: | DM KIM NL SMITH CY LEE |
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| Affiliation: | Authors Kim, Smith, and Lee are with the Dept. of Food Science &Technology, Cornell Univ., Geneva, NY 74456.;Author Kim is a visiting scientist from the Korea Food Research Institute, Songnam, Kyonggi, Korea. |
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| Abstract: | Twelve cultivars were prepared as slices and stored 12 days at 2°C. Changes in respiration and quality factors were compared. Initial respiration rates among cultivars varied from 3.5 mL CO2/kg/hr in Delicious to 7.6 mL CO2/kg/hr in Monroe and decreased rapidly during the first 3 days. Idared, McIntosh, Delicious, and Rome showed relatively low respiration throughout storage. Firmness of slices during storage decreased gradually for 7 days and more rapidly thereafter. Empire, Golden Delicious, and Idared apples showed minimum changes in firmness. Change in color of slices was rapid during the first 3 days. Cortland. Emuire. Golden Delicious. New York 674. and Delicious showed least browning. Titratable acidity, pH, soluble solids, and weight changes during storage were small and varied by cultivar. NY674, Cortland, Golden Delicious, Empire, and Delicious showed more desirable attributes for minimal processing. |
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| Keywords: | apples slices color firmness respiration |
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