Studies On The Quality Of Fresh-cut Apples Treated With NaCl Solution

Fresh-cut fruits and vegetables favored by its fresh,hygienic,convenient,healthy and environmental friendly qualities.As a new kind of food product,it plays an increasingly significant role in processing industry.Fresh-cut apple is a crucial variety in fresh-cut fruits.Browning and flavor deterioration are two severe problems after apples' cutting,which seriously affect the commodity value of fresh-cut apples.However,sodium chloride(NaCl)solution treatment can inhibit browning of fresh-cut apple and maintain flavor.The aim of this paper is to determine the effect and mechanism of NaCl solution treatment on browning and flavor deterioration of fresh-cut apple.The results of this study are as follows:1.0.1 mol/L NaCl treatment with LDPE material packaging had the best browning inhibition effect(obtained from different concentrations of NaCl treatment and packaging materials screening experiment).After cutting,NaCl treatment fresh-cut apple can maintain high commercial value within 8 days.2.NaCl solution treatment,comparing with control group,can inhibit the activity of PPO and tyrosinase,decrease the total content of total phenol,tyrosine,chlorogenic acid and epicatechin,and inhibit the browning of fresh-cut apple slices(obtained from determination of browning-related enzyme activit and related substances experiments).3.NaCl treatment reduced H2O2 content in subsequent storage periods.NaCl treatment can delay the increase of MDA content of apple after cutting,protect the stability of cell membrane.The NaCl treatment increased the ABA and proline cintents of fresh-cut apple,maintained the cell stability.The treatment increased the conductivity of fresh-cut apple may be due to the presence of Na+,Cl-in the brine.4.The NaCl treatment inhibited flavor deterioration,increased the AAT,LOX,and ADH activities of fresh-cut apple,but reduced PDC activity.Therefore,the treatment inhibited the reduction of 2-methyl-1-butanol acetate,butyl acetate,methyl butyrate and ethyl butyrate,delayed the appearance of ethanol,delayed the occurrence of anaerobic respiration,and maintained the flavor of fresh-cut apples.