Influence of some processing methods on the quality of apple slices: variety Bruckner do Brasil

Abstract

The influence of three browning treatments (blanching, SO2 and ascorbic acid) and three processing methods (canning, freezing and freeze-drying) on the quality of apple slices of the variety Bruckner do Brasil was studied. Immediately upon arrival, one third of the fruits was processed. Another third was held in storage at 1°C for three weeks and the remainder was left under the same conditions for six weeks, being both immediately processed after their respective storage time. The results showed that the best treatment was the blanching-canning combination for all attributes of quality, except for color, in which the SO2-freezing and ascorbic acid-freezing combinations were superior. Canning was the most suitable processing method for the variety under study. Storage lowered the quality of the apple slices for almost all treatments used.