88E-8 |
Influence of diphenylamine and carbon dioxide concentration on the color and texture of cut apples |
J. G. N. AMISSAH1, J. H. HOTCHKISS1, and C. B. Watkins2. (1) Dept. of Food Science, Cornell University, Ithaca, NY 14853, (2) Dept. of Horticulture, Cornell University, Ithaca, NY 14853 Our objective was to determine the effect of treating whole apples with diphenylamine (DPA) prior to slicing and storage under high CO2(15-60%) and low O2 (1%) atmospheres. Freshly harvested McIntosh and Empire apples were untreated or treated with DPA, cut into 8 wedges/apple after cold storage for one day or six weeks, and stored in 0, 15, 30, 45, 60% CO2 (1% O2, balance N2) for 2 additional weeks. Slices were evaluated for color (L values) and texture (Instron). Color of slices that had been processed immediately after harvest was lighter with increasing CO2 concentration, but lightness was not affected by DPA treatment of the whole fruit. DPA treatment increased firmness of slices from both cultivars compared with untreated slices in the same atmosphere. When fruit stored for 6 weeks were used, increased CO2 concentrations up to 45% resulted in lighter color for both DPA-treated and untreated McIntosh apples. However, DPA treatment gave lower L-values for all CO2 levels. For Empire apples, increasing the CO2 concentration above 30% resulted in a decrease in L-value for both DPA-treated and untreated apples. In most cases, DPA treatment resulted in lower L-values compared to the corresponding untreated slices in the same CO2 atmosphere for both varieties. CO2 concentrations of 15 to 45% resulted in firmer slices for untreated McIntosh compared with 0% CO2 while DPA-treated slices generally declined in firmness with increasing CO2 concentration. The texture of Empire slices increased with CO2 concentrations up to 30% and declined at higher concentrations for both treated and untreated apples. DPA treatment also resulted in a less firm slice compared to untreated slices in all atmospheres. These data suggest that high CO2 levels may be beneficial to cut apples but DPA may be detrimental.
Session 88E, Fruit & Vegetable Products: Processing
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