Abstract: Effects of Ascorbic Acid (AA) and Citric Acid (CA) on the CIE color values of minimally processed apple cubes were investigated. Fresh apples washed and cut into 1.5 cm cubes and treated with AA solution (0.1 and 0.5%, w/v), CA solution (0.1 and 0.5%, w/v), or their combinations (0.1% AA + 0.5% CA, 0.5% AA + 0.1% CA, 0.5% AA + 0.5% CA, w/v). Samples without any treatment were considered as control. All samples were stored in dark at 4 C and RH 90% and color were studied for 9 days. An important reduction in lightness (p< 0.05) was observed throughout storage in the fresh-cut apples for all dipping conditions. On the other hand, a*-, b*- and chroma generally increased during storage regardless of treatments. Treatment of 0.5% AA and the combination of 0.5% AA + 0.5% CA and 0.5% AA + 0.1% CA resulted in less change in those parameters, turned out to be the most effective to prevent the browning reaction.
Li Zuo , Eun Ju Seog and Jun Ho Lee , 2008. Effects of Ascorbic and Citric Acids on CIE Color Values of Fresh-cut Apple Cubes . Journal of Food Technology, 6: 20-24.