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Development of Dipping Solution to Extend a Shelf-life of Fresh-cut Apples  

Kim, Jong-Chan (Korea Food Research Institute)
Kim, Seong-Cheol (Korea Food Research Institute)
Park, Kee-Jai (Korea Food Research Institute)
Jeong, Jin-Woong (Korea Food Research Institute)
Jeong, Seung-Weon (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.1, 2006 , pp. 35-41 More about this Journal
Abstract
Possible application of hurdle technology extention of shelf-life of fresh-cut apples was investigated by evaluating various hurdle factors known to be effective microbial growth inhibitors and their synergistic effects. Fresh-cut apples treated with chitooligosaccharide or grapefruit seed extract (GSE) showed higher microbial counts than those treated with distilled water during latter half of storage period, and at high concentrations. Citric and malic acids showed similar results, although microbial counts of fresh-cut apples treated with 0.75% or higher concentration of citric acid increased at 4 days of storage at $18^{\circ}C$, indicating malic acid is more effective than all hurdles tested for controlling microbial growth. Using ascorbic acid and calcium chloride as additional hurdles to control browning and softening, minimum and maximum compositions of dipping solution were: 0.25 : 0.5 : 0.25% and 0.75 : 1.0 : 0.75% malic acid: ascorbic acid: calcium chloride, respectively.
Keywords
hurdle factor; dipping solution; microbial shelf-life; fresh-cut apple; synergistic effect;
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