Abstract: In order to study the effect of hot air treatment on fresh-cut Apple, Malus pumila L. was treated with 70 ℃ hot air before and after fresh-cut, the rate of weight loss, respiration, browning index, soluble solids, titratable acid content, polyphenol oxidase (PPO) activity, total polyphenol oxidase content, DPPH and ABTS free radical scavenging rate and microbial growth of fresh-cut apples during 4 ℃ storage were determined, the changes of flavor and aroma components of fresh-cut apples treated with hot air were analyzed by electronic tongue and electronic nose. The results showed that compared with the control, the respiration rate, ethylene release, browning index, PPO activity and microbial growth of fresh-cut apples were effectively inhibited by 70 ℃ hot air treatment before and after fresh-cut, and the weight loss rate was reduced, the soluble solid content, total phenol content and anti-oxidation ability were increased, and flavor deterioration of fresh-cut apple was delayed during storage. Compared with the hot air pretreatment before cutting, the hot air treatment after cutting has exhibitted a better preservation effect.

Key words: hot wind pretreatment, hot wind treatment, fresh-cut apple, total number of microorganisms, quality