Abstract
The effect of high oxygen treatment on quality of Fuji fresh-cut apples during 24 days of storage at 4°C was investigated. Results indicated that the high oxygen could significantly inhibit the browning as well as keep the sensory quality of fresh-cut apples. Moreover, the treatment of 100% oxygen for 5 days better maintained the color and firmness, also with higher contents of the total soluble solids and titratable acid of fresh-cut apples, compared to the other treatments.
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