Abstract
Various quality-keeping reagents and storage temperatures were studied to establish good conditions for the qualities of cut-packed apples. Inclusion of carbon dioxide absorbent was effective for the reduction in the fungus-yeast number and ethyl alcohol and carbon dioxide production. Because the general viable cell number of microorganisms was also reduced to the minimum by the additional combined use of deoxidant ethylene absorbent, the quality was found to be kept more effectively in the presence of both of these reagents. In terms of the storage temperature of the range from 5 to 20°C, the lower was the temperature, the lower were the absorbance, production of ethyl alcohol and carbon dioxide, general viable cell number of microorganisms, fungus-yeast number and E. coli number. It shows the marked effect of storing at a low temperature of 5°C to, maintain quality. No correlation was noted between the extents of water core and browning. The description here suggested that the inclusion of carbon dioxide absorbent and deoxidant-ethylene absorbent combination at a low temperature (5°C) is good for maintaining the quality of cut-packed apples during a definite period of time.
