Influence of hot water treatment on nutritional quality attributes of cold stored apple (Malus × domestica)

IF 0.3 4区农林科学 Q4 AGRICULTURE, MULTIDISCIPLINARY

Indian Journal of Agricultural Sciences Pub Date : 2023-09-26 DOI:10.56093/ijas.v93i9.137236

AJIT KUMAR SINGH, SHRUTI SETHI, RAM ASREY, RAJU KUMAR

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Abstract

The present study was carried out at ICAR-Indian Agricultural Research Institute, New Delhi during 2021–2023 to study the effect of postharvest hot water treatment (HWT) on the nutritional quality attributes of apple [Malus × domestica Borkh.] cv. Royal Delicious. Apple fruits were exposed to hot water at 48, 50, 52 and 54°C for 2, 3, 4 and 5 min. Following the treatment, the fruits were cold stored (2±1°C, 90–95% relative humidity) for 90 days and evaluated for quality changes at every 15 days interval. Our results revealed that HWT of apple fruits at 48°C and 50°C were best for optimum retention of nutritional quality of apple fruits. Exposure of fruits to HWT at 48°C/5 min and 50°C/2 min resulted in least (0.73%, 0.75%) loss of ascorbic acid and anthocyanin content (0.10%, 0.21%), respectively as compared to other temperature-time combinations. At the end of a three month storage period, under control treatment, fruits exhibited 9.56% reduction of antioxidant (AOX) activity in comparison to 0.17–2.21% reduction in HWT apples. The maximum loss in quality attributes was noticed at highest temperature-time exposure (54°C/5 min). Thus, it was observed that the right combination of temperature and time for HWT is crucial to maintain fruit quality attributes without compromising nutritional value.

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热水处理对冷藏苹果营养品质属性的影响

本研究于2021-2023年在新德里icar -印度农业研究所进行，研究采后热水处理(HWT)对苹果(Malus × domestica Borkh)营养品质属性的影响。的简历。皇家美味。将苹果果实在48、50、52和54℃的热水中浸泡2、3、4和5分钟。处理后，将果实冷藏(2±1℃，90 - 95%相对湿度)90天，每隔15天评估一次品质变化。结果表明，苹果果实在48°C和50°C温度下的高温处理最能保持苹果果实的营养品质。与其他温度-时间组合相比，在48°C/5 min和50°C/2 min条件下，果实抗坏血酸和花青素含量的损失最小(0.73%，0.75%)，分别为0.10%，0.21%。贮藏3个月后，对照处理的果实抗氧化活性降低了9.56%，而对照处理的果实抗氧化活性降低了0.17-2.21%。在最高温度时间暴露(54°C/5分钟)时，质量属性损失最大。因此，我们观察到，温度和时间的正确组合对于保持水果的品质属性而不影响营养价值至关重要。

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来源期刊

Indian Journal of Agricultural Sciences 农林科学-农业综合

CiteScore

0.80

自引率

25.00%

发文量

273

审稿时长

6 months

期刊介绍： The Indian Journal of Agricultural Sciences publishes papers concerned with the advancement of agriculture throughout the world. It publishes original scientific work related to strategic and applied studies in all aspects of agricultural science and exploited species, as well as reviews of scientific topics of current agricultural relevance. Specific topics of interest include (but are not confined to): genetic resources, all aspects of crop improvement,crop production,crop protection, physiology, modeling of crop systems, the scientific underpinning of agronomy, engineering solutions, decision support systems, land use, environmental impacts of agriculture and forestry, impacts of climate change, rural biodiversity, experimental design and statistical analysis, the application of new analytical and study methods (including molecular studies) and agricultural economics. The journal also publishes book reviews. Articles are accepted on the following broad disciplines: Agric. Engineering & Technology, Agric. Social & Economic Sci., Agronomy, Biometry, Biosciences, Cytology, Ecology, Environmental Sciences, Fertilization, Forestry , Genetics, Horticultural Sciences, Microbiology, Pest, Weed Control etc., Molecular Biology, Plant Pathology, Plant Breeding, Physiology and Biochemistry, Soil Sciences, Special Cultivation Technology, Stress Breeding, Agric. extension, and Cell Biology.