Improving the shelf life stability of vacuum‐packed fresh‐cut peaches (Prunus persica L.) by radio frequency heating in water

Abstract

SummaryThe present study aimed to investigate the influence of radio frequency (RF) heating at 70 and 80 °C, in comparison with the traditional conventional heating. The RF heating technology was applied for maintaining the colour and textural quality as well as inactivating the enzymatic activity of polyphenol oxidase (PPO) and reducing the Escherichia coli growth in packaged fresh‐cut peach samples. To evaluate this, 120 g of freshly cut peach fruit was placed in heat‐resistant plastic bags, and 50 mL of sugar solution (12°Brix) was added to each bag and vacuum‐packed for conventional heating and radio frequency (RF) heating. Our results demonstrated that the RF heating process could reduce the heating time by up to 83% at 70 and 80 °C as compared to conventional heating. Moreover, RF heating at 70 and 80 °C reduced the PPO enzymatic activity, which caused enzymatic browning, up to 85.46% and 93.5%, respectively, as compared to 40.86% reduction only for conventional heating. Furthermore, RF heating completely inhibited E. coli growth. Collectively, we demonstrated that RF heating is an emerging and promising technology for improving the quality of fresh‐cut fruits such as peach during various storage conditions. The present study provides relatively novel information on the effectiveness of RF heating in maintaining the quality of fresh‐cut peaches. In the future, we would like to investigate the effectiveness of RF heating on other agricultural products.