Effect of Medium Temperature Slightly Acidic Electrolyzed Water in Parallel on Storage Quality of Fresh-cut Apple

Purpose To study the effects of medium temperature slightly acidic electrolyzed water (SAEW) in parallel on the storage quality of fresh-cut apples.

Methods The available chlorine mass concentration (ACC), solid-liquid ratio, treatment time and treatment temperature in SAEW were used as independent variables, and the death order of magnitude of colonies on the surface of fresh apple slices was used as the response value, the response surface method was used to obtain the best treatment conditions. The fresh apple slices were treated according to this condition and stored in a refrigerator at 4 ℃, the total number of colonies, vitamin C content, hardness, brightness and weight loss rate were measured every two days.

Results The optimum conditions of the medium-temperature SAEW parallel processing of fresh-cut apples were as follows: temperature was 35 ℃, soaking time was six minutes, solid-liquid ratio was 1∶10 (g∶mL), ACC was 30 mg/L. Under these conditions, the average logarithm of the total number of colonies on the surface of fresh apple slices decreased from 6.54 to 4.76, which could effectively inhibit apple browning, delay the attenuation of vitamin C content, and had no significant effect on the weight loss rate.

Conclusion The medium-temperature SAEW parallel processing technology can not only control the total amount of microorganisms on the surface of fresh apple slices, but also prolong their storage period. The research results can provide a theoretical basis for the application of medium-temperature SAEW parallel processing technology in the storage of fresh fruit slices.