Quality characteristics of fresh-cut ‘Fuji’ apple slices from 1-methylcyclopropene-, calcium chloride-, and rare earth-treated intact fruits

Abstract

The residual influence of preservers on the subsequent fresh-cut fruit products has not been well studied. In order to investigate the quality maintenance of fresh-cut products, quality characteristics of fresh-cut ‘Fuji’ apple slices from 1-methylcyclopropene (1-MCP)-, calcium chloride-, or rare earth-treated intact fruits were studied by measuring ethylene production, respiration rate, weight loss, surface color, firmness, titratable acidity (TA), and sensory evaluation during storage. Rare earth pretreatment significantly reduced respiration rate, weight loss percentage, and softness of post-cutting pieces, as compared to control, and the reduced levels were similar to those of calcium treatment. 1-MCP was the most effective treatment in reducing respiration rate and ethylene production of apple slices during the whole storage period. However, rare earth pretreatment was found to be more effective in maintaining cut surface color and TA of post-cutting pieces when compared to calcium and 1-MCP. Rare earth and 1-MCP pretreated samples gave the higher scores of human sensory preference than calcium treated samples. The results suggest that rare earth, along with calcium and 1-MCP, can be used for intact fruits as a potentially promising preserver for better maintenance of firmness, surface color, and prolonged shelf life of fresh-cut fruits.