creators_name: Gobbi, Serena
creators_name: Genna, Angela
creators_name: Cerasi, Michela
creators_name: Kelderer, Markus
creators_name: Senesi, Emilio
type: conference_item
datestamp: 2006-05-09
lastmod: 2009-09-09 13:39:56
metadata_visibility: show
title: Influence of cultivar and dipping pre-treatment on quality of minimally processed organically grown apples
ispublished: pub
subjects: 4processing
full_text_status: public
abstract: Nowadays the demand for fresh or minimally processed fruits and vegetables is increasing but few have organic origin; among all fruits, fresh-cut apples are very much appreciated from the consumers. The aim of this work was to investigate the effect of an anti-oxidant treatment and the influence of cultivar on the quality of minimally processed organically grown apples during shelf-life. Cv Golden Delicious and cv Pink Lady were used, and the anti-oxidant treatment was carried out by dipping the apples in a solution of citric acid 1% and ascorbic acid 0.5%. After washing and core removing, apples were mechanically cut into 8 slices and dipped for 15 min-utes in the anti-oxidant solution. After draining, the excess water was dried with absorbing paper; then the apple slices were packaged in polythene boxes and stored at 3±1°C. Some slices were packaged without previous treatment as a control sample. Chemical and physical parameters were studied after 0, 2, 5 and 7 days of storage. Results showed that both cultivar could be used to obtain high quality fresh-cut products which can be stored at least for 7 days, and the antioxidant treatment had a positive effect in preserving apple characteristics.
date: 2006
date_type: published
refereed: never
citation: Gobbi, Dr Serena; Genna, Dr Angela; Cerasi, Dr Michela; Kelderer, Dr Markus and Senesi, Dr Emilio (2006) Influence of cultivar and dipping pre-treatment on quality of minimally processed organically grown apples. Joint Organic Congress, Odense, Denmark, May 30-31, 2006.
document_url: http://orgprints.org/7557/1/paper_organic_apple.doc