Vacuum impregnation of fresh-cut apples with osmotic solutions containing honey

Fresh-cut apples were subjected to mild vacuum impregnation (Vacuum pressure=67.7 mbar). M0: 30 °Brix honey solution (HS); M0.5: HS+0.5% citric acid (CA)+0.5% ascorbic (AA); and M1: HS+1% CA+1% AA used as osmotic solutions. Changes in soluble solids (SS), pH, firmness, color (∆E*ab), total phenolic vitamin C content, antioxidant capacity evaluated on days 0 7 of storage at 1.5 °C. Mass transfer parameters calculated. The best results obtained with the M1 treatment. Vacuum-impregnated fresh-cut gained (3.3%) weight (1.6%) lost water (1.8%). following modifications observed day 0: an increase SS (26%), a reduction firmness (14%), slight change (∆E*ab=3.3), great content (31 times higher than fruits) increases (27% 77%, respectively). On storage, additional was observed, but other attributes maintained or increased. treatment is appropriate alternative for processing obtaining improved healthy attributes.