Effects of ultraviolet irradiation and citric acid treatment on fresh-cut apples

Objective To study the effects of citric acid, ultraviolet, citric acid and ultraviolet treatment on physiological and biochemical effects of fresh-cut apples. Methods Fuji apple fruits were used as materials. The 4 groups were the 0.5% citric acid(CA) solution soak 5 min, ultraviolet radiation(UV) one in the 5 min, 0.5% citric acid solution soak for 5 min, and then UV irradiation one in the 5 min surface(CA+UV), not treated in the control group(KB). They were determined on 0, 1, 3, 5, 7, 10, 13, and 15 d for the determination of fresh-cut apple color, polyphenol oxidase(PPO), peroxidase(POD), and phenylalanine ammonia lyase(PAL) solution. Results After segmentation, the browning of Fuji apple was serious. PPO and POD activity were increased, the activity of PAL was changed, and the overall trend of the increase was a rising trend. Citric acid, ultraviolet, citric acid and ultraviolet combined treatment could inhibit the browning of fresh-cut apple, and reduce the activity of PAL, POD and PPO. In the comparison of the 4 methods, the effect of citric acid and ultraviolet combined treatment was the best one. Conclusion Citric acid and ultraviolet treatment were the ideal fresh keeping method for fresh-cut apples.