Version 1
: Received: 18 December 2023 / Approved: 18 December 2023 / Online: 18 December 2023 (15:04:56 CET)
How to cite:
Laksana, A. J.; Kim, J.-H.; An, J.-H.; Kim, J.-Y. Quality Changes Monitoring of Fresh-Cut Apples during Distribution in Real-Time Cold Chain Systems Application. Preprints2023, 2023121308. https://doi.org/10.20944/preprints202312.1308.v1
Laksana, A. J.; Kim, J.-H.; An, J.-H.; Kim, J.-Y. Quality Changes Monitoring of Fresh-Cut Apples during Distribution in Real-Time Cold Chain Systems Application. Preprints 2023, 2023121308. https://doi.org/10.20944/preprints202312.1308.v1
Laksana, A. J.; Kim, J.-H.; An, J.-H.; Kim, J.-Y. Quality Changes Monitoring of Fresh-Cut Apples during Distribution in Real-Time Cold Chain Systems Application. Preprints2023, 2023121308. https://doi.org/10.20944/preprints202312.1308.v1
APA Style
Laksana, A. J., Kim, J. H., An, J. H., & Kim, J. Y. (2023). Quality Changes Monitoring of Fresh-Cut Apples during Distribution in Real-Time Cold Chain Systems Application. Preprints. https://doi.org/10.20944/preprints202312.1308.v1
Chicago/Turabian Style
Laksana, A. J., Jae-Hwan An and Ji-Young Kim. 2023 "Quality Changes Monitoring of Fresh-Cut Apples during Distribution in Real-Time Cold Chain Systems Application" Preprints. https://doi.org/10.20944/preprints202312.1308.v1
Abstract
Fresh-cut apple is commonly known as minimally processed agriculture products because of their convenience and ease of consumption. However, during storage, the quality of the apple rapidly changes after the cutting process due to enzymatic and non-enzymatic processes. This study aimed to monitor the quality changes of fresh-cut apples at various temperatures and different types of products in the application of a cold chain system during distribution and storage. The results showed that the total viable count in fresh-cut apples initially differed between apple only and mixed products (apple, orange, and tomato) during storage (p < 0.05). Moreover, there are no significant differences (p > 0.05) in physicochemicals except firmness, titratable acidity, and pH, which are highly correlated to microbial growth (total viable count and total coliform number). Furthermore, the optimal temperature for extending the shelf-life of fresh-cut apples was at 4°C.
Keywords
Fresh-cut apple; temperature; quality changes; storage; cold chain systems
Subject
Biology and Life Sciences, Other
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
