Method for Prolonging the Shelf Life of Apples after Storage

• Main Authors: Bajcar, M. (Author), Puchalski, C. (Author), Saletnik, A. (Author), Saletnik, B. (Author), Słysz, E. (Author), Zaguła, G. (Author)
• Format: Article
• Language: English
• Published: MDPI 2022
• Subjects: apple fruit; dry matter; firmness; magnetic fields; quality parameters; respiration rate; titratable acidity; total soluble solid
• Online Access: View Fulltext in Publisher

 This study investigated the effects of the use of low magnetic fields as a potential method for improving the quality of apples after storage. The fruit were exposed to 100 µT magnetic fields for 8 h per day and kept for a period of two weeks in room conditions. The results showed that the samples that were treated with a magnetic field generally had a higher value ratio of total soluble solid and titratable acidity compared to the untreated samples, which indicated their higher quality. Continuous treatment with a magnetic field influenced the mechanical properties of apples, as demonstrated by the greater firmness, lower weight loss and suppressed CO2 production of the apples that were stored in room conditions. After the treatment of the apples, a new product was produced with greater firmness, higher quality potential (the ratio of total soluble solid and titratable acidity) and an extended shelf life/lower respiration rate. Therefore, treatment with a magnetic field can be used to extend the shelf life of apples and needs to be demonstrated by further investigations. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.