Responses of 'Fuji' apple slices to ascorbic acid treatments and low-oxygen atmospheres

Abstract

Cut surface browning was not significantly different between 'Fuji' apple (Malus xdomestica Borkh.) slices stored at 10 °C in 0.25 kPa O2 or in air. Apple slices treated with 2% ascorbic acid and held in an atmosphere of 0 kPa O2 (100% N2 at 10 °C had no significant browning or loss of visual quality for up to 15 d. Air-stored slices increased in respiration rate throughout storage, while slices stored in 0 kPa O2 had suppressed respiration and C2H4 production rates. Fermentative metabolites (ethanol and acetaldehyde) accumulated in slices exposed to 0 kPa O2, but these compounds did not have a significant impact on off-flavor development as determined by informal organoleptic evaluation. Tissue lightness (measured as L* value) was positively correlated with total phenolic content as well as with chlorogenic acid, catechin, and epicatechin content Total phenolic content was higher in ascorbic acid-treated discs stored in 0 kPa O2 than in those discs not treated with ascorbic acid and stored in air.