The fresh-cut apple industry has taken on momentum and has established itself as a new category in the fresh-cut fruit market segment (Clement, 2004). In the growth and development of a new sector, there is a need to improve on existing cultivars to ensure more reliable quality and shelf life (Toivonen, 2006). Much progress has been made with the development of cultivars for fresh-cut vegetables and fruit in the past several years (Gorny et al., 2000; Nicola and Fontana, 2007; Saftner et al., 2005, 2006). However, it is important to try to understand attributes of new apple selections that are important as characteristics for fresh-cut processing and shelf life (Toivonen, 2006).
Many fresh-cut processors have implemented a temperature conditioning treatment in the belief that a warming of the fruit before cutting might reduce damage incurred during the cutting process. This practice is based on existing knowledge of the differing sensitivity of apple cultivars to bruising injury at varying temperatures (Toivonen et al., 2007). However, the effect of fruit temperature on injury response of new cultivars is not usually known at the time of commercial release. One can make an assumption that all apples behave the same way, but this approach may not always be justified. This work demonstrates the response of two new cultivars and two standard cultivars to fresh-cut processing at different cutting temperatures. The intent was to test the null hypothesis that all cultivars respond to temperature in a similar manner and will respond to fresh-cut processing similarly when cut at differing fruit core temperatures.
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