Quality attributes of osmotically concentrated apple rings held under modified atmospheres

Author

Chularat Siangchin

Date of Award

12-1994

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

John R. Mount

Committee Members

Jimme L. Collins, Carl E. Sams

Abstract

Peeled, cored Winesap cv, apples were sliced into rings and either packaged fresh or treated in the 60% (w/w) sugar or 43 DE com syrup solutions for 3 h and then packaged. The apple rings were packaged using 3 types of packaging films with different O₂ transmission rates (4,000 cc/m²/24 h to 16,544 cc/m²/24 h), and the packages were stored at either 10°C or 2°C for a maximum of 12 d. The atmosphere inside the package. Hunter color (L, a and b), moisture content, firmness, sugar content (sucrose, glucose and fructose) and titratable acidity of all treatments were evaluated every three d. During storage at 10°C %CO₂ increased and %O₂ decreased in the atmosphere in the packages of apple rings more than at 2°C. The apples also were darker (decreased L and b values and increased a value) and softer at 10°C than at 2°C. The osmotic concentrated apple rings had a reduced respiration rate, lighter color and firmer texture compared to fresh apple rings. The moisture content was reduced more in the osmotically treated in sucrose (OCS) apples (68% moisture), compared to the osmotically treated in corn syrup (OCCS) apples (71 % moisture). The fresh apples contained the highest moisture value (88%). The sucrose content increased from 1.2% to 15.9% in the OCS apples, and the glucose content increased from 3.2% to 6.1% in the OCCS apples. The fructose content did not change. The titratable acid (as malic) increased from 0.20% in fresh apples to 0.24% in the osmotic concentrated apples. The highest barrier film trapped more CO₂ (less O₂ was replaced from outside the package) than the lowest barrier film. The apple rings in the highest barrier film remained lighter in color. The apple rings stored at 2°C, osmotic concentrated and stored in the highest barrier film remained acceptable for 9 d. Fresh apples were not acceptable after 3 d when stored at the same temperature. The apple rings stored at 10°C, osmotically concentrated and stored in the highest barrier film remained acceptable for 6 d. Fresh apples were not acceptable by d 3 at the higher temperature.

Recommended Citation

Siangchin, Chularat, "Quality attributes of osmotically concentrated apple rings held under modified atmospheres. " Master's Thesis, University of Tennessee, 1994.
https://trace.tennessee.edu/utk_gradthes/6931