Effect of pre-treatment solutions of dried apple slices from several cultivars

Abstract

Apple is the most popular fruit in Hungary. After grape it is grown in the largest quantity. It has high health benefits, because apples contain many types of phenolic acid derivatives, flavonoids, and dietary fibres. Apples have important role of the fruit consumption in Hungary by fresh fruit and processed apple products. Next to the fresh fruit consumption processing of apple is very important. It can be processed for pulp, dried slices (chips), juice, and concentrate. Nowadays dried slices (apple chips) have increasing tendency because consumers turn to the healthier crunches without chocolate, sugar, colorants, and preservatives. Dried apple slices match to these requirements. The processing technologies have large and fast advance, food industry has focused on the development of new processing technologies for minimally processed fruit and vegetable. Food industry requires new apple candidates for processing technologies, as the well-known traditional varieties became old as indicated by its poor quality. In Europe a lot of country deals with selective breeding of apples. In Hungary an apple breeding program was started in the beginning of the '90s in order to widen the selection of Hungarian apple cultivars. Recently several Hungarian multi-resistant apple candidates are available for processing technologies. They are promising because of the smaller scale use of pesticides (environmental friend technology), and they have similar fruit quality to the commonly grown susceptible In this study several types of apples (multi-resistant and common apple cultivars) were used for drying. To inhibit of the enzymatic browning ascorbic and citric acid were applied. It was investigated that it can be produce apple chips from these apple candidates without using sulphur. The main purpose of this study was to investigate the effect of pre-treatment solutions. Apple chips were appreciated by sensory analysis. The texture by Brookfield Texture Analyser and colour was determined according to C.I.E.LAB system (L*,a*,b*) using a tristimulus colorimeter. According to the results, chips from cultivar Idared with treatment ascorbic acid was the best one, chips from candidate MR-10 follow it. Under the sensory value we drawn conclusion that dried apple slices treated by citric acid are better, particularly the colour values. It was found that all of the apple candidates are suitable for dried apple producing. It can be state without using sulphur in drying technology it can be produce dried apple chips with good quality and convenient colour.

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