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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Changes Produce during Apple Refrigeration Storage in Textural and Structural Fruit Behavior
Author(s)
Oana Viorela Nistor, Elisabeta Botez, Gabriel Dănuţ Mocanu and Doina Georgeta Andronoiu
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DOI:10.17265/2159-5828/2012.06.005
Affiliation(s)
Department of Bioengineering in Food Industry, Faculty of Food Science and Engineering, “Dunarea de Jos” University, Galati 800201, Romania
ABSTRACT
The purpose of this study
was to determine from the three different varieties of apple (Golden Delicious,
Jonathan and Starkrimson), which is best
suited to storage at refrigeration temperature in constant conditions (5 °C and
85% relative humidity). In this order, the apples were stored in three variants
of packages as bulk, packed in LDPE foil and alimentary paper for 23 days in a
professional refrigerator. In this period, some textural and structural tests
based on penetration and microstructure analyses were carried out with a 7-day
frequency. As a conclusion of these tests the maximum values for mechanical
determination are for Starkrimson variety
69.54 N at 4 mm depth for 15 days of storage while the minimum one is 24.34 N
at 3 mm for Jonathan variety. The good part of the storage by refrigeration is
the bulk variants there were no significant changes including quality damage,
even the Starkrimson variety
microstructure modification during refrigeration was the most affected.
KEYWORDS
Apple, texture, structure, bulk, LDPE foil, alimentary paper, penetrometer, epifluorescence microscope.
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