Inhibitory Effects of Ultrasound in Combination with Ascorbic Acid on Browning and Polyphenol Oxidase Activity of Fresh-cut Apples

  • Jang, Ji-Hyun (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Sang-Tae (Department of Food Science and Technology, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2009.12.31


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 acid 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 $4^{\circ}C$ for 12 days. AS treatment had an effect on apple cube color as indicated by its significantly higher L values and lower ${\Delta}E$ 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.


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