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Ultrasonic Cutting as a New Method to Produce Fresh‐Cut Red Delicious and Golden Delicious Apples
Journal of Food Science ( IF 3.9 ) Pub Date : 2019-11-28 , DOI: 10.1111/1750-3841.14798
Gulcin Yildiz 1 , Sindy Palma 2 , Hao Feng 2
Affiliation  

The fresh-cut or sliced apple market has grown rapidly in recent years due to consumers' demand for fresh, convenient, and nutritious foods. Fresh-cut apples also contributed to increased consumption of fruits among school children. However, not many studies have investigated means to improve the quality of fresh-cut apples. In this study, we explored the use of ultrasound as a new method to cut apples and examined the quality of two apple varieties (Red Delicious and Golden Delicious) cut with ultrasound. Both apple types were cut without (control) and with ultrasound at four amplitudes (0%, 30%, 40%, and 50%) with an ultrasonic knife. Quality attributes, for example, color, pH, polyphenol oxidase (PPO) activity, surface morphology, and sensory characteristics (color, odor, overall acceptability, and off-odor) of the apples right after cutting and during a 2-week storage at refrigeration temperature were compared. With the set up used in this study, both apples cut with ultrasound exhibited a relatively dense and smooth surface morphology with less cell damage compared with the relatively rough surface and more cells damage in the control. An improvement in quality attributes was observed when the ultrasound amplitude was increased from 30% to 50%. The apples cut with ultrasound had a lower PPO activity compared to the control, indicating less browning. In visual quality evaluation, panelists showed higher liking of the apples cut with ultrasound. The ultrasound-assisted cutting has showed promise for producing fresh-cut apples with improved quality, and may be used as an alternative to traditional cutting method. PRACTICAL APPLICATION: Fresh-cut produce has gained popularity in recent years due to its health benefits. Traditional methods to produce fresh produce use a static stainless steel blade to cut fruits or vegetables, causing chemical or visual quality issues. This study proposed a new method using a blade that vibrates at ultrasonic frequency to cut apples. The results have shown an improvement in the quality of fresh-cut apples. This method may provide a new solution for producing fresh-cut produce to better meet the requirement of consumers for quality products.

中文翻译:

超声波切割法生产鲜切红口金口苹果的新方法

由于消费者对新鲜、方便和营养食品的需求,鲜切或切片苹果市场近年来增长迅速。鲜切苹果也促进了学童水果消费量的增加。然而,没有多少研究调查了提高鲜切苹果质量的方法。在这项研究中,我们探索了使用超声波作为切割苹果的新方法,并检查了用超声波切割的两个苹果品种(红冠和金冠)的质量。两种苹果类型均在不使用(对照)和使用超声刀以四种振幅(0%、30%、40% 和 50%)进行切割的情况下使用超声波刀进行切割。质量属性,例如颜色、pH、多酚氧化酶 (PPO) 活性、表面形态和感官特征(颜色、气味、总体可接受性、苹果切开后和在冷藏温度下储存 2 周期间的味道和异味)进行了比较。在本研究中使用的设置中,两个用超声波切割的苹果表现出相对致密和光滑的表面形态,与相对粗糙的表面相比,细胞损伤较少,对照中的细胞损伤较多。当超声振幅从 30% 增加到 50% 时,观察到质量属性的改进。与对照相比,用超声波切割的苹果具有较低的 PPO 活性,表明褐变较少。在视觉质量评估中,小组成员对超声波切割的苹果表现出更高的喜好。超声波辅助切割已显示出生产质量更高的鲜切苹果的前景,并可用作传统切割方法的替代方法。实际应用:近年来,鲜切农产品因其健康益处而广受欢迎。生产新鲜农产品的传统方法使用静态不锈钢刀片切割水果或蔬菜,导致化学或视觉质量问题。这项研究提出了一种使用以超声波频率振动的刀片来切割苹果的新方法。结果表明,鲜切苹果的质量有所提高。该方法可为鲜切农产品的生产提供一种新的解决方案,更好地满足消费者对优质产品的需求。这项研究提出了一种使用以超声波频率振动的刀片来切割苹果的新方法。结果表明,鲜切苹果的质量有所提高。该方法可以为鲜切农产品的生产提供一种新的解决方案,更好地满足消费者对优质产品的需求。这项研究提出了一种使用以超声波频率振动的刀片来切割苹果的新方法。结果表明,鲜切苹果的质量有所提高。该方法可为鲜切农产品的生产提供一种新的解决方案,更好地满足消费者对优质产品的需求。
更新日期:2019-11-28
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