OPTIMIZING 1-MCP EFFECTS ON FRESH-MARKET APPLES

Objective

Develop a new post-cutting dip solution for apple slices that essentially prevents cut-surface browning; maintains instrumental and sensory firmness, aroma, and flavor; inhibits microbial growth; is inexpensive to formulate; and is formulated solely from GRAS substances. Evaluate the instrumental and sensory attributes of apple slices from 'GoldRush', 'Granny Smith', 'Fuji', 'Pink Lady'.

Investigators

Saftner R A

Institution

USDA - Agricultural Research Service

Start date

2000

End date

2004

Funding Source

Agricultural Research Service

Project number

1275-43440-001-01T

Accession number

406777