Influence of hot water treatment on different quality parameters of apples during storage

Organically farmed apples of the cultivar 'Topaz' were not water treated (53°C, 2 minutes) immediately after harvest and then placed in cold storage (1°C, air) for 15 weeks. The influence of hot water treatment on peel firmness, titratable acitity, antioxidative capacity and total phenol content, as well as on sensory properties during storage was investigated. Heat-treated apples softened less rapisly and the amount of titratable acidity declined quicker. The thermal treatment did not influence the antioxidative capacity and its total phenol content. There was no significant sensory difference between treated and untreated apples prior to the beginning of maturity consumption.