The Effect of Ascorbic Acid Treatment on The Quality Changes of Fresh-Cut Leek During Cold Storage

In the present research, the effects of ascorbic acid (AA) treatments on the quality of fresh-cut leek cv. 'Lincoln' during cold storage were investigated. Leek samples, harvested at optimum stage, were immediately transferred to the laboratory. Leek samples were pre-cooled with forced air (2 degrees C) for 6 hours and divided into three groups for treatments (control, 1% and 2% AA). After pre-cooling, dust and residues on leeks originating from the orchard were removed by dipping into cold tap water (5-6 degrees C) under cool and sterile conditions. After fresh-cut processes, the AA treated ( 1% and 2%) and control samples were packaged in polystyrene foam tray covered with stretch film (16 mu). Packaged leeks were stored at 0 +/- 1 degrees C and 90 +/- 5% relative humidity (RH) for 30 days. The weight loss (%), pseudo stem firmness (N) total soluble solids (%), titratable acidity (g 100 ml(-1)), respiration rate (ml CO2 kg(-)1 h(-1)), pseudo stem colour and sensory evaluation of leeks were performed at six day intervals during storage. The AA treatments decreased weight loss of fresh-cut leeks compared to control. The AA treatments, especially the 2% dose, preserved the pseudo stem firmness better than the control during storage. The AA treatments clearly suppressed respiration rate and maintained the TA of fresh-cut leek during cold storage. The AA treatments preserved the visual quality of the leeks better than the control samples during storage. As a result, it was determined that control group leeks could be stored for 24 days at 0 +/- 1 degrees C and 90 +/- 5% (RH) but this period could be extended up to 30 days by AA (%1-2%) treatments. However, further detailed research on this topic considering different treatment type and dozes is required.