Effect of 100 kPa O2 pretreatments time on physiology and quality of vacuum packed and coated fresh‐cut apples.

This research used different 100 kPa O2 pretreatments time (0, 2, 4, and 6 hr) to investigate their effects on qualities of fresh‐cut "Red Fuji" apples during cold storage. Fresh‐cut apples were dipped in acid solution (composed of 1.53% ascorbic acid, 1.10% citric acid, and 0.51% CaCl2) for 15 min and 5 g/L carboxymethylcellulose sodium edible coating (composed of 0.5% CMC, 0.01% Natamycin, and 0.015% Nisin) for 5 min. Then the slices were exposed to 100 kPa O2 for different time before being vacuumed in polyethylene bags. The results showed that pretreatment with 100 kPa O2 inhibited the surface browning, polyphenol oxidase and peroxidase activity and malondialdehyde. Moreover, 100 kPa O2 pretreatment for 4 hr was more effective than other pretreatments time. Intact tissue structure and fewest molds and yeast count during 90 days of storage were also observed in pretreated for 4 hr samples during storage. [ABSTRACT FROM AUTHOR]