Preprint version. Published in Packaging Technology and Science, Volume 24, Issue 5, August 1, 2011, pages 309-315.
This is the pre-peer reviewed version of the following article: Effect of Processing, Packaging and Vibration Treatment on the Sensory Quality of Fresh‐cut Apple Slices, K. Saha, Packaging Technology and Science, 24:5, Copyright © 2011 Wiley-Blackwell., which has been published in final form at http://dx.doi.org/10.1002/pts.933.
Fresh-cut fruit industry has seen tremendous growth in recent years. The present study was designed with the objective of studying the sensory quality of fresh-cut apple slices that were treated with different antibrowning agents, packed in three types of packaging materials and subjected to vibration treatment to simulate commercial transportation. The slices were treated with two commercial antibrowning agents [NatureSeal (Mantrose-Haeuser Co., Inc., Westport, CT, USA) and Ever-Fresh (Kraft Foods, Inc., Rye Brook, NY, USA)] at 5% (w/v) application rate. The treated slices were packaged in 5 oz polystyrene rigid container, 2 lb polyethylene bag or 2 oz polyethylene bag. A nine-member trained panel and a 100-member consumer panel evaluated the treated slices for selected sensory attributes. The trained sensory small panel found minimal difference in the fresh-cut slices in comparison with the control (non-vibrated) sample, with the slices treated with NatureSeal better in quality than those treated with Ever-Fresh. Case positions (bottom, middle or top) within the vibration stack did not affect the quality of the slices significantly; similar results were found from the consumer panel sensory evaluation. The consumer panel evaluation results showed that the slices treated with NatureSeal were better in sensory attributes of colour, texture, flavour and overall acceptability. Overall, package type had no or minimal effect on the slice quality attributes.