The preservation effects of water chestnut peel extracts on fresh cut apples

Abstract

This study explored the effects of water chestnut extract on the preservation of fresh-cut apples, which were treated with different concentrations of water chestnut extracts (0.1%, 0.2% and 0.3%). Treatment with water chestnut extracts retarded the decreases in titratable acid and soluble solid contents; inhibited the increase in browning enzyme activity; and effectively maintained the hardness, colour and other storage qualities of fresh-cut apples. On the 10th day of storage, the contents of titratable acid and soluble solids in fresh-cut apples treated with 0.2% water chestnut extracts increased by 15% and 60.5%, respectively, compared with those in apples treated with the control. The activity of polyphenol oxidase decreased by 50%. Total colony count and weight loss significantly decreased. The results of this work indicated that treatment with water chestnut peel extracts may be a promising method for the preservation of fresh-cut apples.