Abstract
Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90°C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5kV/cm, 100 pulses, 4Hz and 600MPa for 2min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90°C, 15min) or HPP (600MPa, 10min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P < 0.05).
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