dc.contributor.author | Kidoń, Marcin | |
dc.contributor.author | Radziejewska-Kubzdela, Elżbieta | |
dc.contributor.author | Biegańska-Marecik, Róża | |
dc.contributor.author | Kowalczewski, Przemysław Przemysław Łukasz | |
dc.date.accessioned | 2023-01-25T14:46:49Z | |
dc.date.available | 2023-01-25T14:46:49Z | |
dc.date.issued | 2023-01-24 | |
dc.identifier.citation | Kidoń M, Radziejewska-Kubzdela E, Biegańska-Marecik R, Kowalczewski PŁ. Suitability of Apples Flesh from Different Cultivars for Vacuum Impregnation Process. Applied Sciences. 2023; 13(3):1528. https://doi.org/10.3390/app13031528; https://www.mdpi.com/2076-3417/13/3/1528 | en |
dc.identifier.issn | 2076-3417 | |
dc.identifier.other | 10.3390/app13031528 | |
dc.identifier.uri | https://depot.ceon.pl/handle/123456789/22224 | |
dc.description.abstract | 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. | en |
dc.language.iso | en | |
dc.publisher | MDPI | en |
dc.rights | Creative Commons Uznanie autorstwa 4.0 | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | vacuum impregnation | en |
dc.subject | apple cultivars | en |
dc.subject | ascorbic acid | en |
dc.subject | mass gain | en |
dc.subject | browning index | en |
dc.subject | color | en |
dc.subject | texture | en |
dc.title | Suitability of Apples Flesh from Different Cultivars for Vacuum Impregnation Process | pl |
dc.type | article | en |
dc.contributor.organization | Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland | en |