Application of radio frequency heating in water for extending the shelf-life of fresh-cut Japanese loquat fruit (Eriobotrya japonica)

Abstract

Heating is conventionally used for preserving and extending the shelf-life of food products. However, the original taste, flavor, and texture of products can be changed with extended heating. In this study, we applied radio-frequency heating (RF), a technique that produces uniform heating and reduces the heating time, to extend the shelf-life of fresh-cut loquat fruit, also called biwa in Japan. Results demonstrated that the application of RF at 70, 80, and 90 °C maintained the color and textural quality of fruit samples as well as reduced the enzyme activity of polyphenol oxidase, which causes oxidative discoloration, during 21-day refrigerated storage. RF also reduced the heating time by up to five-fold as compared to conventional heating, leading to improved physical, chemical, and aroma attributes of the fresh-cut loquat fruit samples. In addition, RF also reduced the growth of Escherichia coli in the fresh-cut fruit, indicating that RF is a promising technology for extending the shelf-life of fresh-cut fruits and their products without compromising quality and safety.