Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions

Area of Science:

• Food Science
• Postharvest Technology
• Plant Physiology

Background:

• Fresh-cut (FC) fruits are susceptible to quality degradation.
• Vacuum Impregnation (VI) is a promising technique for improving FC fruit preservation.
• Ascorbic acid and calcium lactate are known for their potential benefits in food preservation.

Purpose of the Study:

• To evaluate the effectiveness of different vacuum impregnation (VI) solutions on fresh-cut (FC) apple quality.
• To assess the individual and combined effects of ascorbic acid and calcium lactate.
• To understand the impact of VI on apple tissue dynamics and stability.

Main Methods:

• Multi-analytical approach including colorimetry, texture analysis, microscopy, isothermal calorimetry, and time-domain nuclear magnetic resonance (TD-NMR).
• Analysis performed immediately after VI and after 24 hours of refrigerated storage.
• Vacuum impregnation (VI) treatments with various solutions.

Main Results:

• Impregnated FC apples showed improved color retention and increased firmness.
• VI treatment, especially with combined ascorbic acid and calcium lactate, reduced metabolic heat production.
• TD-NMR indicated tissue meta-stability and dynamic equilibrium achievement post-impregnation and storage.

Conclusions:

• Vacuum impregnation with ascorbic acid and calcium lactate is an effective strategy for preserving the quality of fresh-cut apples.
• The combined treatment offers synergistic benefits in maintaining visual and textural attributes.
• VI influences the water status and tissue dynamics, contributing to extended shelf-life.