Suitability of Apples Flesh from Different Cultivars for Vacuum Impregnation Process
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Date
2023-01-24Author
Kidoń, Marcin
Radziejewska-Kubzdela, Elżbieta
Biegańska-Marecik, Róża
Kowalczewski, Przemysław Przemysław Łukasz
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The article evaluated the suitability of 14 apple cultivars for the vacuum impregnation
(VI) process based on the comparison of the physicochemical properties of fresh and impregnated
tissue. The cube-cut apple was impregnated in a solution close to isotonic composed of 0.5% ascorbic
acid, 0.5% citric acid, and 10% sucrose. The VI process was conducted with vacuum time and
absolute pressure at 10 min and 15 kPa, restoring atmospheric pressure at 5 min and relaxation time
at atmospheric pressure at 10 min. The content of ascorbic acid after VI increased by 3 to 25 times and
was in the range of 73.5–130 mg/100 g, while the mass gain for the samples ranged from 15% to 34%.
On the basis of the Pearson correlation, it was found that the mass gain was negatively correlated
with the firmness of the fresh apple cubes (r = −0.85). The cultivars with favorable features after the
VI process in terms of vitamin C content; hardness; and browning index (BI) are Cortland; Shampion;
and Ligol.
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