Conservation par réfrigération de tranches de pommes destinées à l'industrie

Abstract

This study was carried out on behalf of industrial organisations seeking a more economical ready-to-use raw material of better quality than frozen apple slices. In order to avoid the enzymic browning of peeled apple slices and protect them against fungicidal attack, the product was treated for 30 min in solutions containing various combinations: sucrose, calcium or sodium chloride, ascorbic acid and citric acid. After treatment the slices were drained, packaged and stored at 0°C for five weeks. Sensory quality was evaluated by a taste panel-enzymic browning was measured by tristimulus calorimetry: 1. 1 Sucrose syrup at 30° Brix is beneficial towards maintaining colour and flavour. 2. 2 0.28% calcium chloride will impart a pleasant consistency to apple slices. 3. 3 Anion clorine, even in small doses, will avoid enzymic browning, but not cation calcium. 4. 4 After four weeks at 0°C the stored product will be as good in quality as the fresh fruit if it is subjected to 30 min immersion in a solution containing 30% sucrose, 0.5% sodium chloride and 0.28% annydrous calcium chloride. The results are discussed in relation to data given in international literature.