Chemical, physical, and sensory attributes of applesauce processed from apples pressure infiltrated with calcium chloride prior to storage

The purpose of this research was to determine: (1) the attributes of apples and applesauce processed from 'Golden Delicious' (GD) or 'Red Rome' (RR) apples (Malus domestica Borkh) pressure-infiltrated with CaCl₂ prior to storage and (2) the attributes of apples and applesauce processed from a blend of GD and RR apples pressure-infiltrated with CaCl₂ prior to storage. Calcium (Ca) content, firmness, and soluble solids content were measured on fresh fruit. Quality of sauce was determined with physical analyses and sensory evaluations.

In the first experiment, firmness of GD and RR increased as the percentage CaCl₂ increased at the four storage times. Ca treatment did not affect soluble solids content. Ca content of sauce processed from GD fruit ranged from 330 (0% CaCl₂) to 1150 (4% CaCl₂) μg ̇g dry wt⁻¹, while Ca content of RR sauce ranged from 230 (0% CaCl₂) to 560 (8% CaCl₂) μg ̇g dry wt⁻¹. Consistency of GD and RR sauce increased (flowed less) as Ca increased. The amount of free liquid of GD and RR sauce was not affected by Ca but increased as storage increased. Hunter '-a' values of GD sauce decreased (became less green) as Ca increased. Hunter 'b' values increased (became more yellow) as Ca increased up to 800 μg ̇g dry wt⁻¹. Hunter 'L' values of RR sauce increased (became lighter) as Ca increased. Apparent viscosity of GD and RR sauce increased as Ca increased. A sensory panel evaluated color, off-flavor, consistency and overall acceptability of sauce. GD sauce was judged lighter and RR sauce judged darker as Ca increased. Panelists detected off-flavors in GD sauce when Ca increased above 800 μg ̇g dry wt⁻¹, and for RR off-flavors decreased as Ca increased. GD and RR sauce became thicker as Ca increased. GD and RR showed optimum acceptability when Ca approached 450 μg ̇g dry wt⁻¹.

In the second experiment, Ca of GD fruit ranged from 190 (0%) to 290 (4%) μg ̇g dry wt⁻¹, while Ca of RR fruit ranged from 230 (0%) to 380 μg ̇g dry wt⁻¹ (8%). Firmness of GD and RR increased as Ca and storage increased at both times. Soluble solids content was not affected by Ca treatment. Ca content of sauce made from a blend of GD and RR ranged from 165 (0% CaCl₂ GD mixed with 0% CaCl₂ RR) to 280 μg ̇g dry wt⁻¹ (4% CaCl₂ GD mixed with 8% CaCl₂ RR) . Consistency values increased (flowed less) as Ca and storage time increased, while amount of free liquid was not affected by Ca content or storage time. Hunter 'L' values of blended sauce increased (became lighter) as Ca and storage time increased. Apparent viscosity increased as Ca and storage time increased. A sensory panel evaluated color, off-flavor, consistency, and overall acceptability of the sauce. The blended sauce became lighter as Ca increased. Intensity of off-flavors of sauce made from apples stored 2 months decreased as Ca increased. However, sauce from fruit stored 4 to 6 months showed increased intensity of off-flavors as Ca increased. Consistency increased as Ca increased. Overall acceptability increased slightly as Ca increased.