Effect of Kojic Acid, Ascorbic Acid and Citric Acid on the Browning of Fresh Cut Apple

被引：0

作者：

Zhang T. ^{[1
]}

Pu Y. ^{[1
]}

Wang L. ^{[1
]}

Ye X. ^{[1
]}

Liu D. ^{[1
,2
]}

机构：

[1] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou

[2] Fuli Institute of Food Science, Zhejiang University, Hangzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 03期

关键词：

Browning; Fresh-cut apple; Kojic acid; Organic acid;

D O I：

10.16429/j.1009-7848.2020.03.024

中图分类号：

学科分类号：

摘要：

Fresh cut apple was dipped with kojic acid, ascorbic acid and citric acid for 3 min and stored at 4℃ for 9 days, The firmness, color, total phenol content, soluble quinine content, vitamin C content and polyphenol oxidase(PPO) activity were analyzed. Results showed that the effects of three organic acids treatments on the firmness and polyphenol oxidase activity of fresh cut apples were not significant (P>0.05), but there were significant differences (P<0.05) of browning, total phenolics and vitamin C among different treatments. In conclusion, the three kinds of organic acid have inhibitory effect on browning of fresh cut apple, the effect of kojic acid treatment is better than that of citric acid and ascorbic acid, therefore, kojic acid is potentially a color preservative of fresh cut apple. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：188 / 194

页数：6

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