Effect Of Different Preservation Treatments On The Quality Of Fresh-cut Apple

Virus-free Yanfu 3 Fuji(VY3F)apple has such advantages as strong disease resistance,good fruit quality and high fruit yield.It has become the mainly spreading apple cultivars in Shandong and other places.VY3F apples of Yantai was taken as the research materials.The effects of different concentration of chitosan,calcium chloride,citric acid and different heating methods on the quality of fresh-cut Virus-free Fuji(FVF)apples were estimated through the analysis of the appearance index,nutritional index and aroma components.The main research results were as follows:(1)The effects of different preservation methods on the taste,color,weight loss rate and hardness of the VY3F apples were studied.The results showed that:The taste,color and hardness of FVF apples took on downtrend with the prolongation of storage time while the weight loss rate was on the rise.Fresh-keeping modes with 1.0%chitosan coating,1.5%citric acid treatment and 50?heat treatment could maintain the taste,color and hardness better of FVF apples and postpon the weight loss.The taste,color and weight of FVF apples could be kept better treated with 2.0%calcium chloride.The hardness of FVF apples could be kept better treated with 3.0%calcium chloride.(2)The effects of different fresh-keeping methods on the nutrition index of the VY3F apples were studied.The results showed that the soluble solids and vitamin C of FVF apples took on downward trend with the prolongation of storage time.Titratable acid and total phenol content showed an upward trend in the first four days,and showed a downward trend from fourth to eighth days.Among them,FVF apples with 1.0%chitosan coating,1.5%citric acid treatment and 50?heat treatment could maintain the content of soluble solids,vitamin C,titratable acid and total phenol better.The titratable acid,vitamin C and total phenol of FVF apples could be kept better treated with 2.0%calcium chloride.The soluble solid of FVF apples could be kept better treated with 3.0%calcium chloride.(3)The effects of different fresh-keeping methods on the aroma components of VY3F apples were studied.The results showed that esters,aldehydes and alcohols in the aroma components were detected in FVF apples.After treated with different preservative methods,the content of three kinds of aroma components accounted for more than 80%of the total aroma components.The total content of the aroma components in the 1.0%chitosan treatment group,the 1.5%citric acid treatment group,the 2.0%calcium chloride treatment group and the 50?heat treatment group were at the highest level in the same storage mode during the whole period of storage.The content of the main aroma components in the chitosan coating group were all higher than that in the matched group during the whole storage period.The content of main aroma components in 0.5%and1.0%citric acid treatment group,1.0%and 3.0%calcium chloride treatment group,40?and 60?heat treatment group were lower than the matched group in the 0 day,but the content of main aroma components after 8 days'storage was all higher than that of the matched group.In conclusion,the content of the main aroma components of FVF apples after 8 days'storage was all higher than that of the control group.It showed that the loss of aroma components could be reduced after a certain treatment of FVF apples.Through the principal component analysis,it was found that the effects of different preservation methods on the aroma components of FVF apples were different.There were least difference in aroma components between the fresh-cut control group of the day and 1.0%chitosan treatment group stored for four days which could maintain apple aroma components better.