Table 1. Changes in quality characteristies of Fuji apples during processing stages

Stage	L value	Hardness (kgf)	Soluble solid (°Brix)	pH	Total acidity (%)	Moisture content (%)
Raw	76.18±3.25^a	2.28±0.47^a	7.6±0.44^cd	4.25±0.42^a	0.23±0.01^de	83.13±1.23^a
Washing 1	60.19±3.76^bc	1.74±0.12^a	7.2±0.31^bcd	3.82±0.24^a	0.19±0.01^ab	85.36±1.79^abc
100 ppm NaClO treatment	58.77±5.39^bc	1.78±0.11^a	6.6±0.42^a	4.18±0.21^a	0.18±0.00^a	85.42±0.85^abc
Washing 2	59.13±6.56^bc	1.67±0.16^a	7.6±0.54^d	4.05±0.09^a	0.21±0.01^bcd	84.26±0.27^abc
Cutting	57.45±4.96^c	1.70±0.17^a	6.8±0.31^ab	4.09±0.13^a	0.24±0.01^ef	86.82±0.10^c
1% AA treatment	69.64±3.25^ab	1.77±0.12^a	6.7±0.27^ab	3.92±0.10^a	0.20±0.01^abc	86.39±0.24^bc
Drying	57.16±17.35^c	1.85±0.07^a	7.2±0.14^bcd	4.36±0.24^a	0.22±0.01^cd	83.58±1.61^ab
Packaging	61.18±6.62^bc	2.00±0.26^a	7.1±0.53^abc	4.00±0.24^a	0.26±0.00^f	85.06±0.30^abc

Data are expressed as mean±SD from three independent experiments (Tukey, p<0.05). Small letters indicate significant differences between stages. Raw means unprocessed fruit. Fruits were primarily washed under running tap water (Washing 1). Then, fruits were immersed in 100 ppm NaClO for 1 minute and then immersed in tap water again for 30 seconds (Washing 2). After that, fruits were cut into 8 pieces and soaked in 1% ascorbic acid solution for 1 minute. Finally, fruits were dried for about 5 minutes and then packaged.