Abstract
Apple purée is a processed food typically obtained from ground apples, where quality depends on colour, consistency, and shelf-life. Thermal treatments are commonly applied to adjust rheology and deactivate enzymes responsible for post-packaging deterioration. This study evaluated the effects of heating temperature (87-102 °C) and duration (6-17 min) on the physical and chemical properties of Golden Delicious apple purée. Three independent batches were processed to examine intra-varietal variability. Chemical analyses assessed enzyme activity and nutritional profile, while physical tests focused on rheology. Image analysis was employed to characterise colour and syneresis. Results showed that short-duration heating at higher temperatures (>100 °C, <12 min) achieved desirable rheological properties but intensified browning. No significant correlations were found between residual enzymatic activity, polyphenol content, antioxidant activity, and thermal treatment conditions. This suggests that changes in colour and texture are primarily related to the physical parameters of heating independently of the origin batch. In contrast, the batch had a significant impact on enzymatic and nutritional profiles, highlighting the need for strict monitoring of incoming fruit. Overall, the heating conditions influenced the visual and textural quality of the purée, while the variability in raw materials remained a significant factor affecting its biochemical characteristics.