Effects of Combined Treatment with Ultrasound and Ascorbic Acid on the Storage Qualities of Fresh-cut 'Jonathan'Apples

초음파와 ascorbic acid의 병용처리가 신선절단 '홍옥' 사과의 저장 중 품질에 미치는 영향

  • Jang, Ji-Hyun (Department of Food Science & Technology, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Science & Technology, Kyungpook National University)
  • Received : 2009.12.29
  • Accepted : 2010.04.02
  • Published : 2010.04.30

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$10^{\circ}C$ for 12 days. UA-treated samples showed high $L^{*}$ and hue values and low $a^{*}$, $b^{*}$, chroma, and ${\Delta}E$ 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.

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