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Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits

Neri, L.; Santarelli, V.; Di Mattia, C.; Sacchetti, G.; Faieta, M.; Mastrocola, D. and Pittia, P. (2019) Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits. Jounal of Food Science, 84 (4), pp. 798-806.

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Summary

The effect ofdipping and vacuum impregnation (VI) pretreatments with lemon juice solution on the quality and stability of organic and conventional frozen apples was investigated. Fresh apples were characterized; organic apples showed, at equal starch and ripeness index, a lower sugar content, and higher acidity than conventional ones. The polyphenol content was slightly higher in organic apples than in conventional ones while polyphenoloxidase activity was similar. No differences in color and firmness were evidenced. Dipping affected organic and conventional apples’ color by determining an increase of lightness (!L∗ ! 4) and h° (!h° ! 6) parameters. VI reduced the lightness of apples (!L∗ ! −3) but the addition of lemon juice counterbalanced the lightness reduction by increasing !L∗ from 3 to 1.5 ca. Pretreatments did not affect the firmness oforganic fruits while impaired that ofthe conventional ones ( 26% on average), likely due to different fruit matrix porosity and cell wall composition. Freezing (−40 °C) and frozen storage (up to 300 days) dramatically reduced the firmness oforganic (42%) and conventional products (58%). At equal pretreatment and storage time (that is, 15, 30, 300 days), higher firmness retention was evidenced in organic apples than in conventional ones. All through frozen storage, VI was shown to better preserve the mechanical properties of organic apples than that of conventional ones. Both freezing and frozen storage reduced the hue of frozen apple products by up to 8% due to browning reactions. Lemon juice addition increased the hue of both frozen samples and thawed samples by about 2% all through storage time.


EPrint Type:Journal paper
Subjects:"Organics" in general
Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Food systems
Research affiliation: European Union > CORE Organic Plus > SusOrganic
Italy > Univ. Teramo
Deposited By: Neri, Dr. Lilia
ID Code:35297
Deposited On:18 Apr 2019 08:20
Last Modified:18 Apr 2019 08:20
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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