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<p>This study investigated the effectiveness of radio frequency combined with hot water (RFW) pasteurization in improving the quality of fresh-cut <i>Chaenomeles sinensis</i> 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 (Δ<i>E</i>* = 3.47) compared to HW-treated ones (Δ<i>E</i>* = 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 (<i>p</i> &gt; 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.</p>

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

  • 期刊论文

  • 发表日期：

    2025年8月19日

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  • Yihao Yin,
  • Silei Zhang,
  • Sakamon Devahastin,
  • Zibo Song,
  • Chaofan Guo,
  • Junjie Yi

摘要

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.