The main obstacle to the commercial marketing of minimally processed apples is related to their greater susceptibility to tissue softening, enzymatic browning, and microbiological development. The primary objective of this study was to investigate the influence of modified atmosphere packaging on enzymatic browning and quality deterioration in fresh-cut 'Royal Delicious' apples. Apple wedges were stored for up to 42 days at 5 ± 2 °C in modified atmosphere packaging with 1.5–5% O₂ and 2.5–7.5% CO₂. Flesh colour, head space gas composition, titratable acidity, soluble solids content, ascorbic acid content and overall sensory quality of apple slices were evaluated during storage. At the end of the storage period, the titratable acidity of apple wedges packed under modified atmospheres ranged from 0.56% to 0.18% for all treatments. Apple wedges packaged under 5% O₂ and 5% CO₂ had the highest titratable acidity (0.49%) by the end of storage. After 42 days of storage, total soluble solids content in apple wedges was highest for wedges packaged under 1.5% O₂ and 7.5% CO₂ (15.9%) and lowest in control (9.7%). Enzymatic browning was suppressed and overall quality of the apple wedges was retained under modified atmospheres. Overall, the modified atmosphere packaging proved to be the most effective treatment to preserve the nutritional and sensory attributes of apple wedges for 42 days of storage.

最低限度加工的苹果商业营销的主要障碍与其更容易发生组织软化、酶促褐变和微生物发育有关。本研究的主要目的是调查气调包装对鲜切“皇家美味”酶促褐变和品质恶化的影响。苹果。苹果瓣在 1.5–5% O₂ 和 2.5–7.5% CO 的气调包装中在 5 ± 2 °C 下保存长达 42 天₂。在贮藏过程中对苹果片的果肉颜色、顶部空间气体成分、可滴定酸度、可溶性固形物含量、抗坏血酸含量和整体感官质量进行评价。在储存期结束时，所有处理下气调包装的苹果瓣的可滴定酸度范围为 0.56% 至 0.18%。在 5% O₂ 和 5% CO₂ 条件下包装的苹果瓣有储存结束时可滴定酸度最高（0.49%）。储存 42 天后，在 1.5% O₂ 和 7.5% CO< 条件下包装的苹果片中的总可溶性固形物含量最高。 a i=11>2 (15.9%)，对照组最低 (9.7%)。在气调条件下，酶促褐变得到抑制，苹果瓣的整体品质得以保留。总体而言，事实证明，气调包装是在 42 天的储存期间保持苹果角营养和感官特性的最有效处理方法。