Show simple item record

2020-01-10Zeitschriftenartikel DOI: 10.3390/foods9010078
Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup
dc.contributor.authorRux, Guido
dc.contributor.authorEfe, Efecan
dc.contributor.authorUlrichs, Christian
dc.contributor.authorHuyskens-Keil, Susanne
dc.contributor.authorHassenberg, Karin
dc.contributor.authorHerppich, Werner B.
dc.date.accessioned2020-10-07T11:53:59Z
dc.date.available2020-10-07T11:53:59Z
dc.date.issued2020-01-10none
dc.date.updated2020-03-06T11:15:42Z
dc.identifier.urihttp://edoc.hu-berlin.de/18452/22703
dc.description.abstractIn practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiological processes and to extend shelf life. To minimize browning and microbial spoilage, slices may also be dipped in a citric acid/ascorbic acid solution for 5 min before storage in sugar syrup. To prevent the use of chemicals in organic production, short-term (30 s) hot-water treatment (sHWT) may be an alternative for gentle sanitation. Currently, profound knowledge on the impact of both sugar solution and sHWT on aroma and physiological properties of immersed fresh-cuts is lacking. Aroma is a very important aspect of fruit quality and generated by a great variety of volatile organic compounds (VOCs). Thus, potential interactive effects of sHWT and sugar syrup storage on quality of fresh-cut apple slices were evaluated, focusing on processing-induced changes in VOCs profiles. Intact ’Braeburn’ apples were sHW-treated at 55 °C and 65 °C for 30 s, sliced, partially treated with a commercial ascorbic/citric acid solution and slices stored in sugar syrup at 4 °C up to 13 days. Volatile emission, respiration and ethylene release were measured on storage days 5, 10 and 13. The impact of sHWT on VOCs was low while immersion and storage in sugar syrup had a much higher influence on aroma. sHWT did not negatively affect aroma quality of products and may replace acid dipping.eng
dc.language.isoengnone
dc.publisherHumboldt-Universität zu Berlin
dc.rights(CC BY 4.0) Attribution 4.0 Internationalger
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectminimal processingeng
dc.subjectsugar syrup immersioneng
dc.subjectvolatile organic compoundseng
dc.subjectchemical preventioneng
dc.subjectready-to-eat fruit saladseng
dc.subject.ddc630 Landwirtschaft und verwandte Bereichenone
dc.subject.ddc640 Hauswirtschaft und Familienone
dc.titleEffects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrupnone
dc.typearticle
dc.identifier.urnurn:nbn:de:kobv:11-110-18452/22703-8
dc.identifier.doi10.3390/foods9010078none
dc.identifier.doihttp://dx.doi.org/10.18452/22022
dc.type.versionpublishedVersionnone
local.edoc.container-titleFoodsnone
local.edoc.pages15none
local.edoc.type-nameZeitschriftenartikel
local.edoc.institutionLebenswissenschaftliche Fakultätnone
local.edoc.container-typeperiodical
local.edoc.container-type-nameZeitschrift
local.edoc.container-publisher-nameMDPInone
local.edoc.container-publisher-placeBaselnone
local.edoc.container-volume9none
local.edoc.container-issue1none
dc.description.versionPeer Reviewednone
local.edoc.container-articlenumber78none
dc.identifier.eissn2304-8158
local.edoc.affiliationRux, Guido; Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany, grux@atb-potsdam.de Research Group Quality Dynamics/Postharvest Physiology, Division Urban Plant Ecophysiology, Humboldt-Universität zu Berlin, 14195 Berlin, Germany, grux@atb-potsdam.denone
local.edoc.affiliationEfe, Efecan; Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany, efeefeca@cms.hu-berlin.de Research Group Quality Dynamics/Postharvest Physiology, Division Urban Plant Ecophysiology, Humboldt-Universität zu Berlin, 14195 Berlin, Germany, efeefeca@cms.hu-berlin.denone
local.edoc.affiliationUlrichs, Christian; Research Group Quality Dynamics/Postharvest Physiology, Division Urban Plant Ecophysiology, Humboldt-Universität zu Berlin, 14195 Berlin, Germany, christian.ulrichs@hu-berlin.denone
local.edoc.affiliationHuyskens-Keil, Susanne; Research Group Quality Dynamics/Postharvest Physiology, Division Urban Plant Ecophysiology, Humboldt-Universität zu Berlin, 14195 Berlin, Germany, susanne.huyskens@hu-berlin.denone
local.edoc.affiliationHassenberg, Karin; Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany, khassenberg@atb-potsdam.denone
local.edoc.affiliationHerppich, Werner B.; Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany, wherppich@atb-potsdam.denone

Show simple item record