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dc.contributor.authorAltisent Rosell, Rosa
dc.contributor.authorPlaza, Lucía
dc.contributor.authorAlegre Vilas, Isabel
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.date.accessioned2017-06-14T10:12:35Z
dc.date.issued2014
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10459.1/59864
dc.description.abstractThe development of fresh-cut apple products requires the reconsideration of cultivar selection because different characteristics are required compared with those characteristics for the fresh market. The aim of this work was to evaluate four improved cultivars ('Modì', 'Ariane', 'Fuji Kiku 8' and 'Pink Lady') and to compare these cultivars with traditional cultivars ('Golden Smoothee' and 'Granny Smith'). Cultivars were evaluated according to physicochemical parameters and nutritional, enzymatic, and sensory aspects. Next, the cultivars were peeled, cut, treated with different antioxidant treatments, packaged in polypropylene trays and stored at 4 °C. After seven days of storage, physicochemical parameters and visual assessment were determined. As whole apples, the improved cultivars were notable for their sensory characteristics. Moreover, two of them ('Modì' and 'Ariane') presented the highest amount of total phenols and vitamin C, respectively. After processing and storage, certain of the improved cultivars presented better aptitude for minimal processing. For instance, 'Modì' showed high suitability, and 'Fuji Kiku 8' was notable for its sensory quality after seven days of refrigerated storage. Among antioxidant treatments that were assayed, 40 g/L NatureSeal® demonstrated the best results in terms of physicochemical parameters, visual assessment and sensory quality.
dc.description.sponsorshipL. Plaza thanks the National Institute for Agronomic Research (INIA) for a DOC-INIA research contract. The authors also thank the Experimental Station of IRTA (Lleida) for providing the apple cultivars for the experiments.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.lwt.2014.03.019
dc.relation.ispartofLwt-Food Science And Technology, 2014, vol. 58, p. 541-549
dc.rights(c) Elsevier, 2014
dc.subjectBrowning
dc.subjectMalus domestica Borkh
dc.subjectFresh-cut
dc.subjectAntioxidant
dc.subjectConsumer
dc.subject.otherPomes
dc.subject.otherAntioxidants
dc.titleComparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as "ready to eat" apple wedges
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2017-06-14T10:12:35Z
dc.identifier.idgrec021182
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2014.03.019
dc.date.embargoEndDate10000-01-01


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