Effect of storage time on the physicochemical characteristics of apple paste

Resumen

Objective: To produce apple paste (ate) and evaluate its acceptance and physicochemical changes during storage.

Design/Methodology/Approach: Golden Delicious apples were processed to obtain the apple paste. The product was molded, cooled, cut, packaged, and stored at room temperature. A sensory analysis was conducted with 29 panelists to assess consumer acceptance.

Results: Soluble solids, titratable acidity, moisture content, texture, and color were measured at time 0 and after 1, 2, and 3 months. The apple paste maintained its quality after 3 months of storage, received no negative feedback, and achieved 89.65% acceptance.

Findings/Conclusions: To maximize the apple harvest in the state of Chihuahua, it is essential to raise awareness of the importance of adding value to apples through the production of paste.