Processors looking to add a little value to their apple products need look no further than a recent study done by a team at Michigan State University (MSU). Researchers recently completed a one-year study—funded by Project GREEEN—on apple slicing technologies across Michigan’s different apple varieties.
The study ran from April 2002 through the end of June 2003. Under the study, researchers looked at the storage methods of apples and how those methods affected a sliced apple’s shelf stability. They also compared different methods to reduce browning of the apples.
Overall, the goal of the project was to determine the feasibility of producing apple slices while maintaining the natural quality of apples.
“Taking a product from the tree to the market—there are a lot of steps along the way,” Dianne Novak, rural economic development agent with MSU Extension, said.
In all, Novak said the study revealed that processing fresh-cut apple slices is not only a possibility but also a very high likelihood.
“I think it’s very possible. I think a number of processors are interested in looking into it,” she said. “I’m sure Michigan will have a product. It’s just how many will decide to do it. There are a lot of markets you can sell this in…it’s definitely in the hands of the processor.”
Sill Farms, Novak said, is one such processor. They are looking at using the technologies available to process apple slices at their operation in Lawrence, Mich.
Before processors begin producing apple slices, Tom Kalchik—a value-added Extension agent with MSU—said that there are a few steps they need to take: “The steps are: number one, they have to identify the market they want to be in. Then they have to establish a very sanitary processing area—preferably one that was in a refrigerated area. And they have to develop a HACCP plan.”
As with the processing of any food products, it is important for processors to be sure they establish Good Manufacturing Practices (GMPs) and Standard Operating Procedures (SOPs) to minimize risks of contaminants in their apple slice products.
Novak said that once processors start producing apple slices, there are limitless opportunities. Some processors could choose to focus on the retail market; others could focus on the food service industry—on both the large, commercial scale and in the private sector.
McDonald’s is even going to be using apple slices on their menu—at least in the United Kingdom. Novak said the fast food company will be adding apple slices to their Happy Meals, which Novak said shines hope on the future of the apple slice industry in the United States.
“Once McDonald’s in the United States starts taking these apples on, there is going to be more demand than supply,” she said. “It’s just a matter of time before it comes to the States.”
In all, Novak said the apple slice business is bound to take off.
“I’m very optimistic that there’s a huge potential,” she said. “But I think it’s going to be more visible in the food service industry.”
Kalchik said that he, too, believes consumers will see apple slices in the food service industry before they will see them in the retail markets.
“It’s much harder to enter the retail arena from the aspect of packaging as well as dealing with professional buyers,” he said. “The real appeal of this product is labor savings—the fact that they don’t have to core apples and slice them up by hand, plus the fact that they can leave them out for several hours without them deteriorating.”
Browning, in fact, remains a large concern with growers and processors—and especially with consumers. To combat this, researchers in the MSU study treated the apples with NatureSeal—using water as a control. NatureSeal allowed the apples to remain their natural color for upwards of 15 days in packages and hours at a time in the open air.
The apple slicing machine is another weapon in the fight against apple browning. Dr. Muhammad Siddiq, who worked in the processing end of the apple study, said that the right machine makes all the difference.
“I will say that this is an excellent way of processing apples,” Siddiq said. “[This machine] makes a very clean, nice cut, which is really a prerequisite for good quality because it will not damage the tissue when it is cutting the fruit. On the other hand, cutting with a dull blade—that tends to accentuate the browning a little more: if it is not a clean cut, a nice cut.”
The team used the Maestro Cutting System, which they leased from Bock Engineered Products, Inc. for the term of the study.
Novak said the team was hoping to renew their funding for a second year in order to study the different types of packaging available for fresh-cut apple slices.
“Unfortunately with the cuts from the legislature this year and the high submission of proposals, we did not get funded for phase two,” she said. “Since this is a very fragile product, if you don’t put up the right package, you’re going to lose your product.”
Novak said they are looking at alternate funding sources in the future in order to continue the research on fresh-cut apple slices.
“I think this is an idea that could be very valuable to the Michigan apple industry,” Novak said. “Because we have such a great variety of apples and such great tasting apples, having them sliced is a great way for the consumer to appreciate all the different varieties we have…We can get consumers eating more apples, which is what they’d like to happen to help the industry.”
The varieties of apples that the team tested include Empire, Gala, Honeycrisp, Jonagold and Jonathon. Of these, Dr. Janice Harte said she expects to have the best results for slicing from Honeycrisp, Empire and Jonathon apples.
The trial included storing each type of apple for different amounts of time before slicing it. These included slicing immediately following harvest, in air for 1.5 months and cold storage for 1.5 months, CA for three months and CA for six months.
