Sensory quality of fresh-cut apples packed in alternative modified atmospheres

Modified atmosphere packaging (MAP) has become a widely used preservation technique for fresh-cut products. Recently, there has been a great interest in the potential benefits of using alternative gases such as Argon (Ar) and Nitrous oxide (N2O).Apples (cv Golden Delicious) were peeled and cut into 8 wedges; half of them were dipped (2? in 0.5 % ascorbic acid + 1 % citric acid solution) and the other not dipped. All the samples were packed in polypropylene bowls using the following atmospheres: air (A); 65% N2O, 25% Ar, 5% O2, 5% CO2 (B); 80% Ar, 20% CO2 (C).Analyses were carried out after 1, 4, 8 and 11 days of refrigerated storage (4?C) for dipped samples and after 1, 8 and 11 days for undipped ones. Colour and firmness were evaluated. Sensory analysis was performed to judge the appearance, firmness,crispness, flavour and acceptance of products. Both the evaluated MAP didn?t succeed in preventing enzymatic browning in undipped samples. The C atmospherelimited the browning in dipped sample but enhanced it in undipped ones. Concerning firmness and browning index values, the slices packed in B atmosphere showed the same behaviour as those stored in air, independently of dipping treatment. The B atmosphere had a beneficial effect on firmness of undipped slices, partially neutralized by dipping treatment. Cluster analysis, carried out on appearance, firmness, crispness and flavour sensory scores, gathered the samples into five groups, differing for product acceptance.SourcesSENSORY QUALITY OF FRESH-CUT APPLES PACKED IN ALTERNATIVE MODIFIED ATMOSPHERESCortellino, G1, Gobbi, S1, Rizzolo, A1giovanna.cortellino@entecra.it1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unit? di ricerca per i processi dell?industria agro-alimentare (CRA-IAA), Milano, ItalyIHC 2014, International Horticulture Congress, 17-22 August 2014, Brisbane,http://www.ihc2014.org/