Physicochemical properties, instrumental taste and aroma changes of thermally and non-thermally pasteurized Chaenomeles sinensis slices upon processing and storage

Fresh-cut Chinese quince slices (CQS) are known for their unique flavor, making them popular ingredient in Asian cuisine. However, their quality can be easily altered by required processing, including pasteurization, and prolonged storage. The present study examined key characteristic changes of CQS subjected to 3 pasteurization methods viz. hot-water blanching (HWB), radio-frequency-assisted hot water (RFW) heating and high-pressure processing (HPP). Changes upon storage at 25 °C for 28 days were also examined. RFW heating showed favorable trends in preserving the color, texture, microstructure, acidity, taste and aroma of CQS compared with HWB and HPP, both immediately after pasteurization and during storage. RFW-heated sample also exhibited significantly higher ( p < 0.05 ) total phenolics content (6.85 mg GAE/g) and antioxidant activities (DPPH and ABTS radical scavenging activities of 33.21 and 40.84 μM TE/g) than other samples. The results highlight the potential of RFW heating pasteurization in minimizing quality degradation of CQS and may have potential application in other fresh-cut fruits. • RFW preserved color, texture, and microstructure of Chinese quince slices. • RFW samples had 6.85 mg GAE/g phenolics and highest antioxidant activity. • RFW minimized off-flavors and retained key aroma compounds during storage.