Study of apple slice preservation by combined methods technology

The first purpose of this research was to study the effects of combined technologies, like an inhibitor treatment and the use of an alternative protective atmosphere, to extend the shelf-life of minimally processed apple slices. Four different samples, dipped or not-dipped, packed in air or in modified atmosphere (MA), were analysed for colour and texture characteristics during 12 days of storage at 4 degrees C. Afterwards, the combined treatment, resulting the best in maintaining the product quality from the first experiment, was chosen to test the effect of different plastic film pouches with low, medium and high gas permeability. Chemical-physical and sensory characteristics of apple slices in MAP, packed in different plastic films were evaluated after 8 days of refrigerated storage. The dipping made and MA adopted in conjunction with packaging in a low barrier film appeared to better preserve the quality characteristics of fresh apple slices.