earticle

영어

To produce fresh-cut fruit products of high quality, the combined effects of postharvest calcium and heat treatment on Tsugaru apple were examined. Whole fruits were treated for 20 min at three different conditions: dipping in 3% CaCI2 solution at 45℃ or ambient temperature, or in heated water at . The calcium content of the apples dipped in CaCI2 solution at 45℃ was higher than that of the control and the non-heated calcium dipping. The fruits with calcium and heat treatment showed the same pattern of respiration rates as the control did during storage. The browning degree of the apple slices increased to approximately 3% after one-day storage, but no significant difference was observed between the treated and untreated apples. The fruits with CaCI2 solution dipping at 45℃ had higher firmness than those with calcium dipping or heat treatment alone.