Determination of Impregnation Values of Some Postharvest Apple Kinds Under Different Vacuum Pressures

In this study, Golden Delicious, Starking Delicious and Granny Smith kind apples were observed under different vacuum pressures. The effect of vacuum pressure and vacuum period was investigated and results were evaluated graphically and statistically. The biggest X (Impregnation liquid fraction) values were determined in Starking Delicious(11.02), and the lowest values were determined in Golden(3.74) and Granny(4.31) Apples. According to observations suitable vacuum pressures for each one was evaluated. For Golden, 50 kPa and 60 kPa(R≥0.99), Starking 50 kPa(R≥0.98) and Granny 60 kPa (R≥0.98) was determined. For each of these apples working under these vacuum pressures would give more favorable results.

[1]  M. Lahaye,et al.  Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation , 2006 .

[2]  Stella M. Alzamora,et al.  Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts , 2006 .

[3]  D. Kilcast,et al.  15 – Improving the texture of processed vegetables by vacuum infusion , 2004 .

[4]  Aurelio López-Malo,et al.  IMPREGNATION AND OSMOTIC DEHYDRATION OF SOME FRUITS: EFFECT OF THE VACUUM PRESSURE AND SYRUP CONCENTRATION , 2003 .

[5]  C. Sams,et al.  Chemical changes in the cortical tissue and cell walls of calcium-infiltrated ‘Golden Delicious’ apples during storage , 2003 .

[6]  H. Mújica-Paz,et al.  Impregnation properties of some fruits at vacuum pressure , 2003 .

[7]  R. Saurel,et al.  Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits , 2003 .

[8]  C. Sams,et al.  Osmotic dehydration of apple slices with CaCl2 and sucrose limits decay caused by Penicillium expansum, Colletotrichum acutatum, and Botrytis cinerea and does not promote Listeria monocytogenes or total aerobic population growth. , 2002, Journal of food protection.

[9]  José M. Barat,et al.  Vacuum impregnation for development of new dehydrated products , 2001 .

[10]  A. Chiralt,et al.  Modeling of simultaneous mass transfer and structural changes in fruit tissues , 2001 .

[11]  A. Kader,et al.  Postharvest: An Introduction to the Physiology and Handling of Fruit, Vegetables and Ornamentals , 1999 .

[12]  J. Valle,et al.  Volumetric procedure to assess infiltration kinetics and porosity of fruits by applying a vacuum pulse , 1998 .

[13]  Robert A. Saftner,et al.  Effects of Postharvest Calcium and Fruit Coating Treatments on Postharvest Life, Quality Maintenance, and Fruit-surface Injury in `Golden Delicious' Apples , 1998 .

[14]  Marisol Salvatori Daniela.  Deshidratacion osmotica de frutas: cambios composicionales y estructurales a temperaturas moderadas , 1998 .

[15]  A. Chiralt,et al.  Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems , 1996 .

[16]  J. Klein,et al.  Botrytis cinerea Decay in Apples Is Inhibited by Postharvest Heat and Calcium Treatments , 1995 .

[17]  R. Paull,et al.  Papaya fruit growth, calcium uptake, and fruit ripening , 1995 .

[18]  S. Lurie,et al.  Time, Temperature, and Calcium Interact in Scald Reduction and Firmness Retention in Heated Apples , 1994 .

[19]  Pedro Fito,et al.  Modelling of vacuum osmotic dehydration of food , 1994 .

[20]  J. Abbott,et al.  Firmness and decay of apples following postharvest pressure infiltration of calcium and heat treatment , 1993 .

[21]  R. G. Mcguire,et al.  Calcium treatment of apples and potatoes to reduce postharvest decay , 1992 .

[22]  J. Abbott,et al.  Postharvest Calcium Treatment of Apple Fruit to Provide Broad-Spectrum Protection Against Postharvest Pathogens , 1991 .

[23]  R. Ben-arie,et al.  QUALITY AND CELL WALL COMPONENTS OF ANNA AND GRANNY SMITH APPLES TREATED WITH HEAT, CALCIUM, AND ETHYLENE , 1990 .

[24]  C. Sams,et al.  The Effects of Postharvest Infiltration of Calcium, Magnesium, or Strontium on Decay, Firmness, Respiration, and Ethylene Production in Apples , 1987, Journal of the American Society for Horticultural Science.

[25]  C. Sams,et al.  Influence of fruit maturity on the effect of postharvest calcium treatment on decay of Golden Delicious apples , 1985 .

[26]  C. Sams,et al.  Calcium Infiltration of Golden Delicious Apples and Its Effect on Decay , 1983 .

[27]  R. Wills,et al.  Inhibition of ripening of avocados with calcium , 1982 .

[28]  K. Scott,et al.  Association of Calcium in Chilling Injury Susceptibility of Stored Avocados 1 , 1980 .

[29]  K. Scott,et al.  Effects of Vacuum and Pressure Infiltration of Calcium Chloride and Storage Temperature on the Incidence of Bitter Pit and Low Temperature Breakdown of Apples , 1979 .

[30]  K. Scott,et al.  Vacuum Infiltration of Calcium Chloride: A Method for Reducing Bitter Pit and Senescence of Apples during Storage at Ambient Temperatures1 , 1977, Hortscience.

[31]  M. Hoover,et al.  FACTORS INFLUENCING IMPREGNATION OF APPLE SLICES AND DEVELOPMENT OF A CONTINUOUS PROCESS , 1975 .

[32]  J. Ponting,et al.  REFRIGERATED APPLE SLICES: PRESERVATIVE EFFECTS OF ASCORBIC ACID, CALCIUM AND SULFITES , 1972 .

[33]  J. Ponting,et al.  REFRIGERATED APPLE SLICES: EFFECTS OF pH, SULFITES AND CALCIUM ON TEXTURE , 1971 .