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Effect of heat treatment on physiochemical, colour, antioxidant and microstructural characteristics of apples during storage

Authors

  • Li Li,

    1. Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin, China
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  • Xihong Li,

    Corresponding author
    • Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin, China
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  • AiLi Wang,

    1. Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin, China
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  • Yuqian Jiang,

    1. Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin, China
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  • Zhaojun Ban

    1. Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan, Shandong, China
    2. College of Forestry and Horticulture, Xinjiang Agricultural University, Urumqi, Xinjiang, China
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Summary

Changes in qualities of ‘Red Fuji’ and ‘Golden Delicious’ apples in response to different heat treatments (45 and 60 °C) following cold storage were investigated. Quality indices including firmness, titratable acidity, total phenolic content, antioxidant capacity, colour parameters and microstructure were measured. Results indicated heat treatment at both temperatures for 3-h hastened loss of titratable acidity in ‘Red Fuji’ and ‘Golden Delicious’ apples, but maintained firmness in both cultivars. However, heat treatment at lower temperature (45 °C) best maintained total phenolic compounds and antioxidant capacity in ‘Red Fuji’ apples throughout storage, whereas there was no difference between heat treatments in ‘Golden Delicious’ apples. Examination by scanning electron microscope (SEM) revealed that the effect of heat treatment at different temperatures on ‘Red Fuji’ and ‘Golden Delicious’ apples was structurally different. Apple tissue that had been heat treated at elevated temperature (60 °C) for 3 h was associated with fractured cell walls and collapse of cells.

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