Microwave pretreatment on quality characteristics and properties of fruits in the Rosaceae family

Abstract

In this study, specific fruits from the Rosaceae family, quince, apple, and pear, they were treated by using three different types of processing, pulp of the fruit (control), pulp with pectinase enzyme (enz), and pulp with pectinase enzyme and microwave treatment (Mw 30 enz), in order to calculate the juice yield production, physicochemical properties, and the antioxidant activity, throughout the methods of DPPH and FRAP. Based on the samples, that were treated with microwave energy, were determined that the apple sample had the most significant juice yield, the pear sample had the most desirable results in total soluble solids, total acidity, pH, and color measurements. Finally, for the analysis of the antioxidants’ reactivity, that was carried out by the methods of DPPH and FRAP, it appeared that the apple and pear samples were identical on the final measurements. Overall, this study demonstrates the potential application of microwave heat treatment, as a result its effect on the quality characteristics and properties on those fruits juices.