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http://dx.doi.org/10.11002/kjfp.2011.18.4.475

Effects of Combined Treatment with High $CO_2$ Concentration and Ascorbic acid on Browning of Fresh-cut 'Fuji' Apples  

Kim, Sun-Young (Department of Food Science and Technology, Kyungpook National University)
Cho, Jung-Seok (Department of Food Science and Technology, Kyungpook National University)
Jeong, Moon-Cheol (Korea Food Research institute)
Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.18, no.4, 2011 , pp. 475-480 More about this Journal
Abstract
This papers were studies the effects of high $CO_2$ concentration pretreatment and ascorbic acid on the browning of fresh-cut apples. The prepared samples were dipped in 1% (w/v) ascorbic acid solution (AA). Fresh-cut apples (3 pieces) were packed in polypropylene bags (0.03 mm, $20{\times}15$ cm), and stored at $10^{\circ}C$ for 16 days. AA-treated samples showed higher L value than those of non-treated and control (dipped in water without $CO_2$ pretreatment), while non-treated samples showed higher hardness than AA-treated sample. Total soluble solids, pH, titratable acidity were not affected by high $CO_2$ pretreatment and AA treatment. These result shows high $CO_2$ concentration pretreatment with dipping in 1% ascorbic acid solution (AA) has an effects on controlling enzymatic browning during the storage of fresh-cut 'Fuji' apples.
Keywords
high $CO_2$ concentration; ascorbic acid; enzymatic browning; fresh-cut apple;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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