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Volatile Compounds and Quality Characteristics of Fresh-Cut Apples and Mixed Fruits Coated with Ascorbic Acid during Cold Storage

Author

Listed:
  • Andri Jaya Laksana

    (Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Republic of Korea)

  • Jong-Hoon Kim

    (Food Safety and Distribution Research Group, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea)

  • Jae-Hwan Ahn

    (Food Safety and Distribution Research Group, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea)

  • Ji-Young Kim

    (Food Safety and Distribution Research Group, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea)

Abstract

Fresh-cut apples are commonly known as minimally processed agricultural products because of their convenience and ease of consumption. However, during storage, the quality of the apple rapidly changes after cutting due to enzymatic and non-enzymatic processes. This study aimed to monitor the quality changes and volatile compounds in fresh-cut apples at various temperatures using an electronic nose. The quality relationships of the product during distribution and storage using cold chain systems were also evaluated. The results showed that the total viable count initially differed between fresh-cut apples (2.59 Log CFU/g) and mixed fruits (apple ‘Hongro’, kumquat, and cherry tomatoes) (3.2 Log CFU/g) during the storage period ( p < 0.05). There were no significant differences ( p > 0.05) in the physicochemical properties except for the firmness, color values, browning index, whiteness index, and titratable acidity. The volatile compounds found in fresh-cut apples indicating apple fruit aroma were propyl propanoate and ethyl isovalerate, hexanol (freshness), and methanethiol and ethyl acetate (unpleasant off-odor), and these compounds could be used as markers for the deterioration process in fresh-cut apples during storage. Methanethiol and ethyl acetate were correlated with microbial growth (Pearson correlation of 0.81–0.98 for total viable microbe and 0.49–0.90 for coliform count). The limonene level was higher in the mixed fruits than in other treatments and gradually increased during storage due to the kumquat.

Suggested Citation

  • Andri Jaya Laksana & Jong-Hoon Kim & Jae-Hwan Ahn & Ji-Young Kim, 2024. "Volatile Compounds and Quality Characteristics of Fresh-Cut Apples and Mixed Fruits Coated with Ascorbic Acid during Cold Storage," Agriculture, MDPI, vol. 14(3), pages 1-17, March.
  • Handle: RePEc:gam:jagris:v:14:y:2024:i:3:p:474-:d:1357689
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    References listed on IDEAS

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    1. Ionuț Dumitru Veleșcu & Roxana Nicoleta Rațu & Vlad-Nicolae Arsenoaia & Radu Roșca & Petru Marian Cârlescu & Ioan Țenu, 2023. "Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation," Agriculture, MDPI, vol. 13(4), pages 1-32, March.
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