Abstract:

In this study, the effect of different hardeners including alkaline calcium (calcium oxide and calcium hydroxide),
inorganic calcium (calcium chloride, calcium carbonate, calcium sulfate) and organic calcium (calcium lactate, calcium
acetate, calcium propionate) on texture parameters (hardness, resilience, flexibility index, chewiness and cohesiveness),
sensory quality, pectin and pectate calcium in canned solid pack apple was explored. Meanwhile, a composite color fixative
consisting of citric acid, calcium oxide and sodium D-isoascorbate was developed and optimized by orthogonal array
design. Results indicated that moderate hardness, better texture properties such as resilience, flexibility index, chewiness and
cohesiveness, higher sensory quality, and a significant reduction in pectin content of canned apple was obtained by using
alkaline calcium (calcium oxide and calcium hydroxide) as the hardener in comparison with inorganic calcium and organic
calcium. The optimal color fixative was composed of 2.8 g/L calcium oxide, 3 g/L sodium D-isoascorbate and 25 g/L citric
acid. In conclusion, alkaline calcium is a better hardener for canned solid pack apple and the optimized color fixative is
beneficial for increasing the quality of canned solid pack apple.

Key words: canned solid pack apple, hardener, color fixative