Enhancing Quality of Fresh-cut Fruit Slices (Chaenomeles sinensis) Using Radio Frequency Combined with Hot Water Pasteurization

Journal article

Authors/Editors

SAKAMON DEVAHASTIN

Strategic Research Themes

food for the future (Sustainable Bioeconomy)

Publication Details

Author list: Zhang, S., Yin, Y., Ya, X., Xiang, Y., Song, Z., Guo, C., Devahastin, S., Yi, J.

Publisher: Springer

Publication year: 2025

Journal: Food and Bioprocess Technology (1935-5130)

Volume number: 18

Start page: 9777

End page: 9793

Number of pages: 17

ISSN: 1935-5130

eISSN: 1935-5149

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-105013574402&doi=10.1007%2Fs11947-025-04002-5&partnerID=40&md5=7e23afafc407ce46ac9ec50584933209

Languages: English-Great Britain (EN-GB)

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Abstract

This study investigated the effectiveness of radio frequency combined with hot water (RFW) pasteurization in improving the quality of fresh-cut Chaenomeles sinensis slices (CSS), in comparison with conventional hot water (HW) pasteurization. The results demonstrated that RFW treatment significantly preserved both the visual appearance and nutritional quality of CSS. Specifically, RFW-treated samples exhibited a significantly lower total color difference (ΔE* = 3.47) compared to HW-treated ones (ΔE* = 13.52) and retained higher firmness. The microstructure of CSS was better preserved under RFW conditions, with minimal cell wall damage observed at a 100 mm electrode gap. RFW treatment retained up to 90.5% of vitamin C content up to 90.5%, whereas only 82.8% was retained in HW-treated samples. It also mitigated the degradation of key aroma-active compounds such as ethyl butyrate (29.11 μg/kg in RFW vs. 15.17 μg/kg in HW) and reduced the formation of off-flavor volatiles like benzaldehyde and p-cymene. Better retention of total phenolic content was also observed under RFW conditions. No significant differences (p > 0.05) were observed in organic acid content between the two treatments. Overall, the RFW process, particularly with a 100 mm electrode gap, effectively enhanced the retention of critical quality attributes, including color, texture, nutrients, and aroma. These findings support the application of RFW as a promising pasteurization technique for high-acid, fresh-cut fruit products and highlight its potential for broader industrial adoption. © 2025 Elsevier B.V., All rights reserved.

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