EFFECT OF ASCORBIC ACID AND CACL2 TREATMENTS ON QUALITY ATTRIBUTES AND SHEF-LIFE OF FRESH CUT 'GOLDEN DELICIOUS' APPLES

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ASGHARI M.R.; MAJDI V.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2011 | Volume:20/3 | Issue:2 Page(s): 23-32

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Information Journal Paper

Title

EFFECT OF ASCORBIC ACID AND CACL2 TREATMENTS ON QUALITY ATTRIBUTES AND SHEF-LIFE OF FRESH CUT 'GOLDEN DELICIOUS' APPLES

Author(s)

ASGHARI M.R. | MAJDI V. | Issue Writer Certificate

Keywords

FRESH-CUT APPLEQ3

ENZYMATIC BROWNINGQ2

ASCORBIC ACIDQ2

CALCIUM CHLORIDEQ3

Abstract

Enzymatic browning is one of the most important problems in fresh-cut products preparation and storage of fruits. A research was conducted using CaCl2 (at concentrations of 0 and 1%) and ASCORBIC ACID (at concentrations of 0, 0.5 and 1%) in order to prevent ENZYMATIC BROWNING and maintain attributes of fresh-cut ‘Golden Delicious’ apples. The control fruits were treated with distilled water. After treatments, the fresh-cut fruits were packed and stored at 2.5oC with 90-95% RH for 14 days. The fruits were subjected to quality assessments at the first day and after 7 and 14 days of cold storage. The results indicated that both treatments significantly prevented ENZYMATIC BROWNING. Also the treatments significantly affected fruits total phenolics and vitamin C content but had no effect on total soluble solid content. The combination treatment of ASCORBIC ACID and CaCl2 had a significant effect on the titratable acidity.

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APA: Copy

ASGHARI, M.R., & MAJDI, V.. (2011). EFFECT OF ASCORBIC ACID AND CACL₂ TREATMENTS ON QUALITY ATTRIBUTES AND SHEF-LIFE OF FRESH CUT 'GOLDEN DELICIOUS' APPLES. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 20/3(2), 23-32. SID. https://sid.ir/paper/148615/en

Vancouver: Copy

ASGHARI M.R., MAJDI V.. EFFECT OF ASCORBIC ACID AND CACL₂ TREATMENTS ON QUALITY ATTRIBUTES AND SHEF-LIFE OF FRESH CUT 'GOLDEN DELICIOUS' APPLES. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2011;20/3(2):23-32. Available from: https://sid.ir/paper/148615/en

IEEE: Copy

M.R. ASGHARI, and V. MAJDI, “EFFECT OF ASCORBIC ACID AND CACL₂ TREATMENTS ON QUALITY ATTRIBUTES AND SHEF-LIFE OF FRESH CUT 'GOLDEN DELICIOUS' APPLES,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 20/3, no. 2, pp. 23–32, 2011, [Online]. Available: https://sid.ir/paper/148615/en

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