Quality impact of fresh-cut apple slices with synergistic treatment of vacuum cooling and UV irradiation during storage
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Abstract:
Browning and microbiological safety issues remain urgent challenges that need to be addressed in fresh-cut apples. This study applied various treatments, including air cooling (AB), ultraviolet (UV) irradiation, vacuum cooling (VC), and a combination of vacuum cooling and UV irradiation (UV VC), to fresh-cut apples. The effects of these treatments on the quality of fresh-cut apples were evaluated by measuring their physicochemical and microbiological indicators during storage. The results showed that, compared to atmospheric pressure, the lower relative humidity under vacuum conditions accelerated the rate of UV irradiation intensity increase and resulted in a higher final irradiation intensity. During storage, the respiration rate and browning degree of the fresh-cut apples in the UV VC treatment group were significantly lower than those in the AB, UV, and VC treatment groups (p<0.05). The MDA content, as well as the activities of peroxidase (POD) and polyphenol oxidase (PPO), increased with the extension of storage time under all treatment groups. However, the rate of increase in the UV VC group was significantly lower than in the other treatment groups (p<0.05). Similarly, during the storage period, the vitamin C and total phenol contents in the UV VC treatment group were also significantly higher than in the other groups (p<0.05). Additionally, the total bacterial count in the UV VC treatment group was notably lower than in the other treatment groups during storage (p<0.05). In conclusion, UV VC, as a combined treatment method, can more effectively maintain the quality of fresh-cut apples and extend their shelf life.
