Cold storage of fresh-cut quince CV. eşme

This study was conducted in 2018-2019 to determine the effects of different doses of ascorbic acid applications on quality changes during cold storage of fresh-cut quince cv. Eşme slices. For this purpose, the fruits are divided into 3 groups. Fresh slicing was performed on the first group of fruits immediately after harvest. The second group of fruits were fresh cut after 90 days of storage and the third group of fruits were stored for 180 days. After slicing the fruit in all three groups, 4 different doses of ascorbic acid [0 (control pure water immersion), 0.5%, 1% and 2%] were immersed in the solution for 20 seconds. After dipping, fruits were placed in 1 kg plastic containers and stored for 1 week at 0 ± 1 ° C and 90 ± 5% relative humidity. Sensory and microbiological analyzes and some quality parameters (weight loss, fruit hardness, soluble solid content, pH value, titratable acidity content, fruit respiration rate and fruit flesh color) were performed at two day intervals during storage. Considering the results of microbiological analysis and sensory evaluation, ascorbic acid applications were better than the control group. The effect of ascorbic acid applications on preserving the quality values of quince slices was important. When evaluated in terms of the parameters examined, it was found that the most effective application was 2% ascorbic acid dose and 1% and 0.5% ascorbic acid applications had similar effects. Key Words: Quince, Eşme, Ascorbic acid, Fresh-cut