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http://dx.doi.org/10.11002/kjfp.2012.19.3.323

Effects of Ultrasound and Ascorbic acid Cotreatment on Browning of Fresh-cut 'Tsugaru' Apples  

Cho, Jeong-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.19, no.3, 2012 , pp. 323-327 More about this Journal
Abstract
The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut Tsugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag ($20{\times}15$ cm) and were stored at $10^{\circ}C$ for eight days. The AA+US treated samples showed high $L^*$ and low $a^*$, $b^*$ values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.
Keywords
Fresh-cut; 'Tsugaru' apple; browning inhibotion; ascorbic acid; ultrasound;
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Times Cited By KSCI : 5  (Citation Analysis)
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