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

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Title: Enhancing Quality of Fresh-cut Fruit Slices (Chaenomeles sinensis) Using Radio Frequency Combined with Hot Water Pasteurization.
Authors: Yin, Yihao1,2,3,4 (AUTHOR), Zhang, Silei1,2,3,4 (AUTHOR), Devahastin, Sakamon3,5 (AUTHOR), Song, Zibo6,7 (AUTHOR), Guo, Chaofan1,2,3,4 (AUTHOR) guochaofanfan@outlook.com, Yi, Junjie1,2,3,4 (AUTHOR) yjjpp20@163.com
Source: Food & Bioprocess Technology. Nov2025, Vol. 18 Issue 11, p9777-9793. 17p.
Subjects: Radio frequency, Food pasteurization, Home fragrances, Cell preservation, Quince, Food preservation, Taguchi methods, Fruit
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. [ABSTRACT FROM AUTHOR]
Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Enhancing Quality of Fresh-cut Fruit Slices (Chaenomeles sinensis) Using Radio Frequency Combined with Hot Water Pasteurization.
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  Data: <searchLink fieldCode="DE" term="%22Radio+frequency%22">Radio frequency</searchLink><br /><searchLink fieldCode="DE" term="%22Food+pasteurization%22">Food pasteurization</searchLink><br /><searchLink fieldCode="DE" term="%22Home+fragrances%22">Home fragrances</searchLink><br /><searchLink fieldCode="DE" term="%22Cell+preservation%22">Cell preservation</searchLink><br /><searchLink fieldCode="DE" term="%22Quince%22">Quince</searchLink><br /><searchLink fieldCode="DE" term="%22Food+preservation%22">Food preservation</searchLink><br /><searchLink fieldCode="DE" term="%22Taguchi+methods%22">Taguchi methods</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit%22">Fruit</searchLink>
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  Data: 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. [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – SubjectFull: Home fragrances
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      – TitleFull: Enhancing Quality of Fresh-cut Fruit Slices (Chaenomeles sinensis) Using Radio Frequency Combined with Hot Water Pasteurization.
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              M: 11
              Text: Nov2025
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