Investigation on mechanical and textural properties of apples during refrigeration storage

Oana - Viorela Nistor, Elisabeta Botez, Doina - Georgeta Andronoiu, Gabriel – Dănuţ Mocanu

Volume 17, Issue 4;
Pages: 445-451;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
In this study there were analyzed three different varieties of apple Golden Delicious, Jonathan and Starkrimson, which were stored by refrigeration in three variants (bulk, packed in LDPE foil and ordinary paper) in a professional refrigerator for 24 days. The penetration tests were lead to determine the mechanical properties including penetration force and the textural one as microstructure. The determinations were unrolled with a 7 days frequency. The values for penetration force associated with the sensorial attribute – firmness, applied to apple varieties range from 20.49 N for bulk Jonathan in the 7th day of refrigeration storage to 69.54 N for Starkrimson LDPE foil packed at the 14th day. In case of textural modifications there were some sensitive differences between the three varieties, but the most affected structure was those for Starkrimson and even at the bulk storage there weren’t quality deficiency, the packed apples were less influenced by refrigeration.
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