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Which Pineapple Juice Solution Maintains

Apple Freshness?


A Study of Dilutions

Christa Amend Kuhn, MS, RD, LewisGale Hospital Montgomery; Mary Jo Muse, Radford
University Student


























Advisors: Michael Marcenelle, Montgomery County Public Schools (MCPS) Supervisor of
School Nutrition; Pat Hollins MCPS School Nutrition Program Field Manager

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Introduction
The taste and coloring of apples is a major component in satisfying the needs
of grade school aged children. When apples are not properly preserved it causes a
brown discoloration and possibly an off taste to the children. This consumer
demand has stimulated the search for natural and safe antibrowning agents and
processing methods that can result in products with high quality, acceptable
appearance, flavor, and nutritional value in addition to microbiological safety (1).
The control of browning in order to maintain their quality, nutritional value, and
safety is of great importance (2).

Enzymatic browning and the resultant discoloration of cut fruit products,
upon exposure to air, is a major problem for the food industry impairing not only
the color of fresh-cut fruits but also the flavor and the nutritional quantity (1).
Surface browning is caused by oxidative enzymes, in particular polyphenol oxidase
(PPO), which oxidizes phenols to quinones, which are slightly colored. The quinones
condense and react non-enzymatically with amino acids and proteins, leading to
brown melanin pigments (3). Polyphenol oxidase-catalyzed browning occurs in
fruits and vegetables upon bruising during handling or transportation, and when
exposed to air in the cut, sliced, or pulped state (4). Bromelain, an enzyme present
in pineapples, proved to be effective for inhibiting browning in refrigerated apple
slices (4).

In Montgomery County Public Schools, the apples are currently being dipped
in salt water. School children have complained of the taste of the apples and have
been consuming less apple slices due to the off flavor. In this study, we look at the
least amount of pineapple juice in an easy to understand dilution for ease of
preparation to preserve the apples and maintain freshness.

Background:

Objective: The objective of this study is to determine the least amount of pineapple
juice in an easy to understand dilution for ease of preparation to maintain apple
freshness.

Participants/Setting: Christa Kuhn and Mary Jo Muse were the researchers of the
study, and the study was conducted in the kitchen of Falling Branch Elementary
School, Montgomery County Public Schools Christiansburg, Virginia.



Dates: The research was conducted October 2013.

Methods:

Pineapple Juice/Apple Selection


Canned pineapple is a fruit offering on the MCPS menus. Many schools have
excess juice left over after serving the pineapple. Pineapple juice was chosen as a

cost effective taste-pleasing alternative to salt water baths. Both pineapple juice and
apples were provided by MCPS. The juice that was given was a frozen juice that had
to be thawed. Apples were also provided by the schools systems. We used six apples
to test the different strengths. Apples were also prepared as how they were going to
be served in the school systems. Apples were sliced and unpeeled into 8 slices per
apple and distributed to each bowl of different dilutions.

Pineapple Juice Measurements



In order to accurately measure the different ratios of dilutions, the
researchers were provided measuring cups and bowls from the kitchen staff. The
researchers used part pineapple juice and part water as solutions. Strengths used
were 100%, 75%, 50%, 25%, 12.5%, and 6.25% juice. The apples were both dipped
and soaked in solution for 2 minutes.

Experiment


Apples were placed into each dilution for two different time intervals. At 30
minutes, the dipped and soaked apples were under visual examination as well as a
simple taste test. This was repeated at 45 minutes with the researchers checking the
apples with the same procedures to determine how well the apples held their color
and flavor.

Collecting Quantitative Data


The researchers collected quantitative data after the 30 and 45-minute time
intervals were each completed. Data was collected and put into charts such as in
Table 1 and Table 2. Dipped and soaked apples were rated on color, taste, and
overall quality. Ratings were from 1-5, with 5 being the best and 1 being the worst.
Color was measured as either: green, acceptable, normal, light brown, brown spots,
or brown. Taste was rated as: unacceptable, acceptable, or pineapply. Kuhn took
ratings from an adults perspective while Muse took ratings as it were from the
student/childs perspective.
Sampling


Apple samples from each dilution (dipped and soaked) were visually examined and
tasted by given to the researchers in order for them to determine the results. Other
staff members were also encouraged to examine and taste the apples.

Results


Ratings showed that apples dipped in 50% of pineapple juice to 50% of water
withheld the best and most natural colors as well as tastes. This was determined by

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our rating system. The dipped apples in this solution received the ratings: 5, normal,
green, yellow, not brown, and acceptable. This showed that the PPO activity in
pineapple juice is lower and therefore does not cause browning to occur at (least) a
45-minute time window.

Table 1 ( cup of pineapple juice to cup of water- 50% dilution)

Time
30 min:

Dipped

Soaked

Color:

Green

Green, yellow

Taste:

Normal

Normal

Color:

Green, yellow

Green, yellow

Taste:

Normal

Normal

45 min:

Table 1. The results and characteristics of the apple browning from a childs perspective.


Table 2 ( cup of pineapple juice to cup of water- 50% dilution)

Time
30 min:

Dipped

Soaked

Color:

Not brown

Not brown

Taste:

Acceptable

Acceptable

Color:

Not brown

Not brown

Taste:

Acceptable

Acceptable

45 min:

Table 2. The results and characteristics of the apple browning from an adults perspective.

Image 1. Dilutions Image 2. Dipped and Soaked Apples


Discussion:

Inconsistency with apple slicing could be a contributing factor to some of the
other dilutions, but it is not very likely to have made that significant of a difference.


The ratings were determined from two different standpoints: kid-friendly
perspective and an adult perspective. Kid-friendly was determined mostly on the
coloring of the apples while the adult perspective was mainly on the taste
perspective.




Dilutions were also determined by the ease of use for the kitchen staff. This
will allow them to utilize their time and have an easy dilution to make for
preparation.


After results and determinations were made, promotional flyers were made
and placed around the schools to inform the students, faculty, and parents that
changes had been made and to encourage them to try out the new and improved
product.


It was reported to the researchers that the students preferred the pineapple-
dipped apples to the apples dipped in salt water. It was also reported that staff were
impressed with the length of time that the pineapple dipped apples held their color
and taste appeal.



Conclusion:


In conclusion, pineapple juice has a positive correlation with the
preservation of fresh-cut apple slices. A 50/50 dilution of pineapple juice and water
will allow apples to stay a natural color and have a natural taste. This is a cost

effective way to utilize extra juice generated from serving canned pineapple. The
50/50 dilution is also very easy for the cafeteria staff to measure.

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References

1. Perera, N., Gamage, T. V., Wakeling, L., Gamlath, G., & Versteeg, C. (2010). Color and
Texture of Apples in High Pressure Processed in Pineapple Juice. Innovated Food
Science and Emerging Technologies, 11, 39-46, 2010.

2. Tochi, B. N., Wiang, Z. Z., Shi Ying, X., & Zhang, W. W. (2009). Effect of Stem
Bromelain on the Browning of Apple Juice. American Journal Of Food Technology,
4(4), 164-153, 2009.

3. Tavarini, S. S., Trinci, L. L., Degl'inocenti, E. E., & Guidi, L. L. (2010). Different
Sensitivity To Browning in Fresh-Cut Pineapple, Apple and Pear: The Role of
Endogenous Vitman C. Italian Journal Of Food Science, 22(2), 171-179, 2010.

4. Lozano-de-Gonzalez, P. G., Barrett, D. M., Wrolstad, R. E., & Durst, R. W. (1993).
Enzymatic Browning Inhibited In Fresh and Dried Apple Rings by Pineapple Juice.
Journal of Food Science, 52(2), 400-404, 1993.