Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low‐chill apple cultivars

Journal of Food Processing and PreservationVolume 43, Issue 11 e14209 ORIGINAL ARTICLE Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low-chill apple cultivars Mariana Rodríguez-Arzuaga, Mariana Rodríguez-Arzuaga Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral, Santa Fe, ArgentinaSearch for more papers by this authorGuillermina Ríos, Guillermina Ríos Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral, Santa Fe, ArgentinaSearch for more papers by this authorAndrea M. Piagentini, Corresponding Author Andrea M. Piagentini ampiagen@fiq.unl.edu.ar orcid.org/0000-0002-0717-5503 Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral, Santa Fe, Argentina Correspondence Andrea M. Piagentini, Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina. Email: ampiagen@fiq.unl.edu.arSearch for more papers by this author Mariana Rodríguez-Arzuaga, Mariana Rodríguez-Arzuaga Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral, Santa Fe, ArgentinaSearch for more papers by this authorGuillermina Ríos, Guillermina Ríos Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral, Santa Fe, ArgentinaSearch for more papers by this authorAndrea M. Piagentini, Corresponding Author Andrea M. Piagentini ampiagen@fiq.unl.edu.ar orcid.org/0000-0002-0717-5503 Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral, Santa Fe, Argentina Correspondence Andrea M. Piagentini, Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina. Email: ampiagen@fiq.unl.edu.arSearch for more papers by this author First published: 03 October 2019 https://doi.org/10.1111/jfpp.14209Citations: 5Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Three low-chill apple cultivars ("Caricia," "Eva," and "Princesa") were subjected to hot water treatments as a postharvest abiotic stress for quality retention. The effects of heating time and temperature, storage time, and apple cultivar were investigated on total phenolic content (TPC), firmness, color and polyphenol oxidase (PPO), and peroxidase (POD) activities. Apples were heat treated in water at 40–50°C for 20–90 min, stored at 2°C during 24 hr, and minimally processed. Samples were analyzed immediately and after 7 days at 2°C. Apple cultivar and storage time significantly affected the evaluated attributes. Heat treatments did not improve the firmness, color, or TPC of "Caricia" and "Princesa." While in "Eva" heat treatments increased TPC by 70%, reduced PPO and POD activities and prevented browning development, after 7 days. In conclusion, mild heat treatments could improve the quality and bioactive compound content of low-chill fresh-cut apples. Nevertheless, the different responses among cultivars should be accounted for. Practical applications The three low-chill apple cultivars, "Caricia," "Eva," and "Princesa," showed varying responses toward postharvest heat treatment. The TPC of the three studied cultivars was increased by the heat treatment at the minimal processing day. The application of mild heat treatments before minimal processing proved to be an effective postharvest tool to delay enzymatic browning and increase TPC of fresh-cut "Eva" apples, after 7 days of cold storage. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Citing Literature Volume43, Issue11November 2019e14209 RelatedInformation