2010•Korean Journal of Food PreservationRequires access
Effects of Combined Treatment with Ultrasound and Ascorbic Acid on the Storage Qualities of Fresh-cut 'Jonathan'Apples
Ji‐Hyun Jang, Kwang‐Deog Moon
Open publisher page 4 citations
Abstract
The effects of ultrasound treatment, in combination with ascorbic acid, on the quality of fresh-cut 'Jonathan' apples was investigated. Prepared apple slices were ultrasonicated in distilled water (US) or in 1%(w/v) ascorbic acid solution (UA) and the other samples were just dipped in 1%(w/v) ascorbic acid solution (AA). All samples were stored at for 12 days. UA-treated samples showed high and hue values and low , , chroma, and value. Both control and US-treated samples showed considerable browning. A significant inhibition of polyphenol oxidase activity was observed after UA treatment. The level of total phenolics in UA-treated samples was higher on the day of treatment compared with other samples. Total soluble solids, pH, titratable acidity, and gas concentrations were similar in all samples. This study demonstrated that the simultaneous treatment of ultrasound and ascorbic acid was effective in preventing enzymatic browning of fresh-cut 'Jonathan' apples and maintaining total phenolics contents.