Cargando…
Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices
Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reduc...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963455/ https://www.ncbi.nlm.nih.gov/pubmed/31817779 http://dx.doi.org/10.3390/foods8120653 |
_version_ | 1783488283175550976 |
---|---|
author | Rux, Guido Efe, Efecan Ulrichs, Christian Huyskens-Keil, Susanne Hassenberg, Karin Herppich, Werner B. |
author_facet | Rux, Guido Efe, Efecan Ulrichs, Christian Huyskens-Keil, Susanne Hassenberg, Karin Herppich, Werner B. |
author_sort | Rux, Guido |
collection | PubMed |
description | Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources. |
format | Online Article Text |
id | pubmed-6963455 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69634552020-01-30 Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices Rux, Guido Efe, Efecan Ulrichs, Christian Huyskens-Keil, Susanne Hassenberg, Karin Herppich, Werner B. Foods Article Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources. MDPI 2019-12-06 /pmc/articles/PMC6963455/ /pubmed/31817779 http://dx.doi.org/10.3390/foods8120653 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Rux, Guido Efe, Efecan Ulrichs, Christian Huyskens-Keil, Susanne Hassenberg, Karin Herppich, Werner B. Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices |
title | Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices |
title_full | Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices |
title_fullStr | Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices |
title_full_unstemmed | Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices |
title_short | Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices |
title_sort | effects of pre-processing short-term hot-water treatments on quality and shelf life of fresh-cut apple slices |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963455/ https://www.ncbi.nlm.nih.gov/pubmed/31817779 http://dx.doi.org/10.3390/foods8120653 |
work_keys_str_mv | AT ruxguido effectsofpreprocessingshorttermhotwatertreatmentsonqualityandshelflifeoffreshcutappleslices AT efeefecan effectsofpreprocessingshorttermhotwatertreatmentsonqualityandshelflifeoffreshcutappleslices AT ulrichschristian effectsofpreprocessingshorttermhotwatertreatmentsonqualityandshelflifeoffreshcutappleslices AT huyskenskeilsusanne effectsofpreprocessingshorttermhotwatertreatmentsonqualityandshelflifeoffreshcutappleslices AT hassenbergkarin effectsofpreprocessingshorttermhotwatertreatmentsonqualityandshelflifeoffreshcutappleslices AT herppichwernerb effectsofpreprocessingshorttermhotwatertreatmentsonqualityandshelflifeoffreshcutappleslices |