In this study we pioneered the use of gas plasma for the treatment of fresh-cut apples and its potential application in the agri-food precesses. Treatments were conducted on fresh-cut Pink Lady® apples using a Dielectric Barrier Discharge (DBD) generator and considering three different times: 10, 20 and 30 min. Main quality (soluble solid content, titrable acidy, colour by computer vision system and texture) and metabolic parameters (polyphenol oxidase PPO activity, respiration and heat production) were assessed immediately after the treatment and during a storage of 24 h (10 °C, 90% RH). In terms of browned areas, a significant decrease was observed in treated samples compared to the control ones (up to about 65% for 30 min and after 4 h of storage). PPO residual activity decreased linearly by increasing the treatment time (up to about 42%). In general the treatment appeared to slow down the metabolic activity of the tissue. Other qualitative parameters were only slightly affected by the treatment.

Atmospheric gas plasma treatment of fresh-cut apples

TAPPI, SILVIA;BERARDINELLI, ANNACHIARA;RAGNI, LUIGI;DALLA ROSA, MARCO;GUARNIERI, ADRIANO;ROCCULI, PIETRO
2014

Abstract

In this study we pioneered the use of gas plasma for the treatment of fresh-cut apples and its potential application in the agri-food precesses. Treatments were conducted on fresh-cut Pink Lady® apples using a Dielectric Barrier Discharge (DBD) generator and considering three different times: 10, 20 and 30 min. Main quality (soluble solid content, titrable acidy, colour by computer vision system and texture) and metabolic parameters (polyphenol oxidase PPO activity, respiration and heat production) were assessed immediately after the treatment and during a storage of 24 h (10 °C, 90% RH). In terms of browned areas, a significant decrease was observed in treated samples compared to the control ones (up to about 65% for 30 min and after 4 h of storage). PPO residual activity decreased linearly by increasing the treatment time (up to about 42%). In general the treatment appeared to slow down the metabolic activity of the tissue. Other qualitative parameters were only slightly affected by the treatment.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Silvia Tappi;Annachiara Berardinelli;Luigi Ragni;Marco Dalla Rosa;Adriano Guarnieri;Pietro Rocculi
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/293314
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