ACTA Scientiarum Polonorum - Technologia Alimentaria

abstract: The trial to apply chitosan for durability prolongation of little processed apples was undertaken in the research. ‘Jester’ and ‘Rubin’ apple varieties were used in the ex-periment. Apple slices were placed for 2 minutes in solutions of browning inhibitors, then filtered on a sieve, packed under vacuum and stored up to 21 days at 5°C. Following solu-tions were applied: 1% citric acid, 1% ascorbic acid, 0.1% chitosan in 1% citric acid, and 0.1% chitosan in 1% ascorbic acid. Evaluation of apple quality made at the beginning, af-ter 7, 14 and 21 days of storage included: measurement of color parameters in CIE L* a* b* system, vitamin C content, pectin and protopectin levels, as well as sensor assessment. Ascorbic acid addition positively influenced the product’s color instrument measured, and chitosan presence positively affected the vitamin C behavior and pectin and protopectin contents in the product. ‘Rubin’ cv. apples maintained good color and consistency beyond 14-day storage. ‘Jester’ cv. apple samples maintained above the traits for a shorter period.