Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed Apples

ABSTRACT: Texture and microstructure of fresh-cut Golden delicious apples were studied during modified atmosphere storage. Softening could be prevented during several wk under oxygen restrictive environments. Initial 100% N2-atmospheres and the use of bags with a permeability of 15 cm3 O2/m2·bar·24h preserved cell structure from collapsing, thus being the best conditions to maintain the original texture of apples. First-order kinetics fitted data with high accuracy. Firmness could be described by a simple 1st-order model with rate constants of 6.3 × 10-3 to 8.9 × 10-3 d-1. Hardness, cohesiveness, gumminess, and chewiness also followed an exponential decay that could be modeled from fractional conversion kinetics.