Abstract: Fresh-cut apples were treated by high pressure (HP, 25 MPa) argon (Ar) and HP nitrogen (N2), respectively for 1 hour and then stored at 4 ℃ for 14 days. Changes in physiology and quality of the treated samples were determined during the storage period and were compared to those of the non-treated and HP air treated fresh-cut apples. The results showed that HP Ar and HP N2 treatments reduced respiration rate and ethylene production of fresh-cut apples during cold storage, delayed browning and total phenol degradation without influence on titratable acidity or soluble solid content, inhibited microorganism growth of fresh-cut apples, resulting in the fact that the population of psychrotrophs was less than 106 CFU/g and of molds and yeasts less than 104 CFU/g after 14 days of 4 ℃ storage. In conclusion, HP Ar and HP N2 treatments remarkably improve the overall quality of fresh-cut apples stored at 4 ℃ although HP operation has some negative effects on the texture and slightly decreases the firmness of fruits. Moreover, the fresh-keeping effect of HP Ar is better than that of HP N2 treatment.

Key words: fresh-cut apples, high pressure, argon, nitrogen, fresh-keeping