Abstract
Abstract In order to analyse the feasibility of obtaining minimally processed apple samples, the effect of osmotic dehydration, at atmospheric pressure (OD) and by applying a vacuum pulse (PVOD), on mechanical properties, respiration rates and microbial stability of apple slices was analysed throughout storage at 10 °C. Treatments were carried out until reaching 20 and 30 °Brix in the samples. They caused a decrease in the values of the force dependent mechanical parameters, especially when applying vacuum pulse, whereas a small increase was observed when 1% calcium was applied. Nevertheless, these parameters were better preserved during storage when sample concentration was 20 °Brix and vacuum was applied. Osmotic treatments reduced oxygen consumption and, only when samples had 30 °Brix did CO2 generation increase. During storage, treated samples showed lower respiration rates than the control ones, which remain practically constant during storage when they had 20 °Brix. A greater microbial stability was obtained in dehydrated samples, especially in PVOD treated ones.
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