earticle

영어

This study was conducted to investigate the effect of ultrasound with ascorbic acid on the quality of fresh-cut apples. Prepared apple cubes were dipped in distilled water (US) or in 1% ascorbic cid solution (AS), both were treated with ultrasound at 40 kHz, while the other sample was just dipped in 1% ascorbic acid solution for 1 min (AA). All samples were stored at 4oC for 12 days. AS treatment had an effect on apple cube color as indicated by its significantly higher L values and lower ΔE value whereas AA- and US-treated samples showed a considerable browning. Higher inhibition rate on browning and polyphenol oxidase (PPO) activity of 46 and 98%, respectively, were observed after AS treatment. The highest total phenolic content of AS-treated samples was shown during whole storage periods. This investigation revealed that the use of
ultrasound in combination with ascorbic acid had a positive effect on quality maintaining of fresh-cut apples.